"Fruitcake" oatmeal cookies

Amazeballs. Best after completely cooled with a nice cup of tea (or milk tea!). And yes, you can eat them for breakfast because they are oats and fruit!

1 C butter, softened (preferably Kerry Gold)
1 C sugar
1 C packed brown sugar
2 eggs
1 t vanilla extract
2 T dark rum
2 C flour
2 C rolled oats
1 t baking soda
1 t baking powder
1/2 t salt (increase to 1 t if using unsalted butter)
3/4 C golden raisins
3/4 C diced candied fruit, including citrus peel (i.e. https://nuts.com/driedfruit/glazedfruit/mixed-peel.html)
1 C chopped toasted pecans (optional but delicious)

Preheat oven to 350°F.

Cream the butter and sugars together, then the add eggs one at a time, mixing well to incorporate. Mix in the vanilla and the rum. In another bowl, whisk together the dry ingredients. In three batches, mix the dry ingredients into the wet, then fold in the fruit and nuts.

Drop by generous tablespoon onto a parchment-lined baking sheet and bake for 10 minutes.

Makes 4-6 dozen.