I was watching Sandra Lee the other day and she made Oatmeal Rum Cookies from a store-bought mix, using only an egg, oil, and three tablespoons of rum. That sounded easy and fun to me, so I bought the mix (i even had a coupon!!) and then I went to the liquor store to buy some rum. They didn't have any dark rum in the little bottles so the guy picked this bottle for like $5. It doesn't say whether it is dark or not, and it looks light colored, but it worked fine. On the show, she made them huge and baked them for 9 minutes; I made mine smaller (it made around 20) but baked them for the same time, although my oven is tricky so I really couldn't tell you the exact temperature it was at, and they came out perfectly (soft).
1 (17.5-ounce) package oatmeal cookie mix (recommended: Betty Crocker)
1/3 cup canola oil
1 large egg
3 tablespoons dark rum (recommended: Meyer's)
Preheat oven to 375 degrees F.
In a large mixing bowl, combine oatmeal cookie mix, canola oil, egg, and rum. Stir until dough forms.
Drop by rounded tablespoons onto ungreased cookie sheet (only make as many as you need - keep dough in sealed container in refrigerator and enjoy later). Bake in oven for 9 to 11 minutes.