For years, oatmeal raisin cookie have been a favorite of mine, but my father used to tell me they were good, but that they were missing something. While digging through the spice cabinet on Christmas season, about 10 years ago, I noticed something called rum extract. Instantly intrigued, I had to smell it. The dark, buttery, rich scent had me hooked - so it went in the cookies....and the missing ingredient had finally been found. If you like a rich, full-flavored cookie, I think I have one for you to try:

1 stick margarine
1/2 C. unsweetened applesauce
1 heaping C. brown sugar
1/2 C. granulated sugar
2 eggs
1 tsp. each vanilla and rum extracts
1 3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
3 1/2 C. oats
1 C. raisins

Heat oven to 350. In large mixing bow, beat margarine, applesauce, and sugars til creamy. Add eggs and extracts - mix til well blended. In separate bowl, mix together flour, baking soda, spices. Slowly add dry ingredients to the large mixing bowl - stirring til well blended. Stir in oats (I do this by cup-full), stir in raisins.
Drop cookies by spoonful onto ungreased cookie sheet. Bake 9-10 minutes for soft cookie 13-14 minutes for crunchy cookie.

For other variations try:
Swap golden raisins for regular and add in 1/2 tsp. ginger(with the spices), 1 C. dried cranberries, 1/2 C. chopped walnuts = Christmas Oatmeal Cookies
Swap our raisins for 1 C. chocolate chips and 1/2 C. toffee bits = Chocolate Oatmeal Crunch Cookies
Add dried cherries (1/2 C.), 1/2 C. dried pineapple = Fruity Oatmeal Snackers
Add 1/2 C. dried apple or pear (rough chopped) and 1 tsp. ginger (with the spices) for Autumn Oatmeal Cookies