Buttery cookies loaded with pecans, raisins and Captain Morgan Spiced Rum! The combination makes a decadent, moist bar perfect at Christmas or any time.
Put raisins and rum in a small microwave safe bowl. Microwave for 1 minute. Let sit for 20 minutes to absorb most of the liquid while you prepare the rest of the dough.
Place the pecans on a sheet pan and bake for 5 - 6 minutes at 400 F until crisp. Set aside to cool.
In a stand mixer beat butter, sugar, and brown sugar on high for three minutes. Beat in eggs and vanilla until smooth.
Add the flour, baking soda, salt, and oatmeal. Beat on medium speed until mixed. Scrape bowl as needed.
Line a 9x13 metal sheet pan with parchment paper and preheat oven to 350 F.
Add the pecans and raisins. Include any extra liquid that was not absorbed by the raisins in 20 minutes. Beat in on low until incorporated.
Press the dough into the lined pan and bake at 350 F until the edges are golden brown and the middle is just set, about 30-35 minutes.
Cool and cut into 12 squares. Cut each square on the diagonal to make two triangles. Serve with whipped cream or store in an airtight container.