Using a wooden spoon, stir in chocolate chips, chopped nuts and dried raisins/fruit.
Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons.
Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack or flat cool surface.
Variation: Drizzle or dip cooled cookies with tempered chocolate or dipping chocolate.
Makes 50-60 cookies, depending on size.
Note: Most of the alcohol evaporates during baking, but you may substitute the rum with 1 teaspoon vanilla extract in 1 1/2 tablespoons of water in this recipe, if desired.
source from: cooks