Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Rum-Raisin and Cashew Drop Cookies 4.3 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Lovekin Prep Time: 20 mins Total Time: 35 mins Yield: 36 This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies. Ingredients 2 ¼ cups all-purpose flour (spooned and leveled) ½ teaspoon baking soda ¾ teaspoon fine salt 2 sticks unsalted butter, room temperature ½ cup granulated sugar ¾ cup packed light-brown sugar 2 teaspoons pure vanilla extract 2 large eggs 1 ½ cups raisins soaked in ½ cup rum and drained 1 ½ cups chopped cashews Directions Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in rum-soaked raisins and cashews. Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely. Rate it Print