Raisin Cookies

raisin

When you have a husband or child who doesn’t like chocolate, you’re happy for an alternative to chocolate chip cookies. I knew Dave’s favorite cookies were raisin cookies before I married him. He likes oatmeal raisin cookies and he likes this recipe, which does not have oatmeal. The problem with this recipe is that you have to get the batter just right for the cookies to be their best. He doesn’t complain if they’re too runny, which is when I should have added a little more flour. Other times they get too stiff, which of course comes from adding too much flour.  I always feel accomplished when the results of my labor turn out just right.

The cookies in this photo were from a batch that turned out just right. You start with cooked raisins and then add the dough ingredients, including cinnamon, cloves, and nutmeg. This recipe comes from the Mennonite Community Cookbook.

Raisin

These cookies are moist and tender, so be careful not to overbake. They freeze well, but you’ll want to put waxed paper between the layers or they will stick to each other. Because they take a little more effort (cooking the raisins and getting the batter just right), I tend not to make them as often. But then, practice makes perfect – and in the thirty-plus years I’ve been making this recipe, I hit more than I miss.

Raisin Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
I don't add nuts to this recipe. These cookies are tricky to get done right. Too much flour makes them stiff. Too little flour makes them flat and runny. After a few tries, you'll figure out how thick to have the batter. I always do a test bake on one or two cookies. Be careful not to overbake!
Ingredients
  • 1 cup boiling water
  • 2 cups raisins
  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1 tsp. vanilla
  • 4 cups flour
  • 1 tsp. baking powder
  • 1 tsp. soda
  • 1 tsp. salt
  • 1 tsp. cinnamon (I use a little more)
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • Add boiling water to raisins and cook for 5 minutes. Cool.
  • Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
  • Add cooled raisins to creamed mixture and mix thoroughly.
  • Stir dry ingredients together and blend into creamed mixture.
  • Drop by teaspoonfuls onto greased baking sheet, spread 2-e inches apart.
  • Bake at 350 for 12-15 minutes. Makes 6 dozen.
Instructions
  1. Add boiling water to raisins and cook for 5 minutes. Cool.
  2. Cream shortening and sugar together. Add eggs and vanilla and beat until fluffy.
  3. Add cooled raisins to creamed mixture and mix thoroughly.
  4. Stir dry ingredients together and blend into creamed mixture.
  5. Drop by teaspoonfuls onto greased baking sheet, spread 2-e inches apart.
  6. Bake at 350 for 12-15 minutes. Makes 6 dozen.

 

pinterest raisin

Easy Oatmeal Raisin Cookies

Oatmeal Raisin cookies

Oatmeal Raisin cookies are the ultimate favorite of my husband. This recipe comes close to the one my Grandpa Bender used to make.  ‘Loved them as a child, and love them now. I remember the taste of them on Sunday after our lunch at my grandpa’s house.  He’d been a widower for quite a few years and his grandchildren always clamored for his cookies.  This is a large recipe, so you can freeze a bunch to serve later, as this recipe makes a good six dozen cookies.

After you cream the butter and sugars, you add the eggs, one at a time.  Add vanilla and then your dry ingredients. There’s really not a lot to it, and you can make them as large or as small as you’d like.

Baking is easy; drop by teaspoonfuls on a cookie sheet and bake.

I made some the other evening and put a bunch in the freezer.  Sometime this winter we’ll have a pile of young adults coming to sled ride, and these are ready to go.  That’s not really why I made them, though.  My hubby had had a rough day, and I knew he was tired.  So I whipped up a batch of these.  It was worth the time it took out of my day when I put that plate in front of him after supper. His smile (and his kiss) made me want to mix up another batch soon.

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
Simple and satisfying - these oatmeal raisin cookies add some extra oomph to your taste. A simple recipe that keeps well frozen and is a delight to serve with fruit or milk.
Ingredients
  • 2 cups shortening
  • 2 cups brown sugar
  • 2 cups white sugar
  • 6 eggs
  • 5½ cups minute oatmeal
  • 2 cup raisins (or more)
  • 2¼ tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 tsp. cinnamon
  • 4½ cups flour
  • 1 cup nuts (optional)
Instructions
  1. Cream shortening and sugars together
  2. Add eggs, one at a time
  3. Add vanilla
  4. Mix well.
  5. Add dry ingredients
  6. Stir in raisins and (optional) nuts
  7. Drop on greased cookie tray
  8. Bake at 350 for 10-12 minute

Pinterest easy oatmeal Raisin Cookies

 

Cake Mix Cookies

Any flavor will do.  Do you want chocolate or strawberry?   Or would you prefer lemon or pumpkin? Perhaps you’d like to try pineapple.  Take your pick. Switch up the flavors by the seasons.  This recipe is so easy and is guaranteed to have folks coming back for more.

My neighbor brought these cookies to our end-of-the-summer bash (the night we had 62 folks counting babies join us to celebrate).  It was a hot, humid evening, and those under thirty  had to eat outside on the deck.  Carol came with watermelon that she’d signed up to bring.  She also showed up w ith a tray of these cookies, and they were a hit. Before the evening was over, I was instructed by my youngest to get this recipe.  So I did.  The cookies photoed here are chocolate and lemon.  I have yet to try other flavors, but you can be certain I will.

All you need is a box of cake mix of your choice.  It doesn’t have to be a brand name.  Pick up whatever is on sale.  Add 2 eggs, 1/2 cup vegetable oil, and 1 Tablespoon water.  Mix together, roll into balls or scoop with an ice cream scoop and roll into confectioner’s sugar.  Bake at 350 for 8-10 minutes.  Co0l – and enjoy!

Cake Mix Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Mixing up a batch of cookies has never been this easy. With a cake mix for starters, all you need is three other ingredients.
Ingredients
  • 1 box cake mix - your choice of flavor
  • 2 eggs
  • ½ cup vegetable oil
  • 1 Tbsp. water
  • Confectioners' sugar
Instructions
  1. Mix cake mix, eggs, vegetable oil and water together until smooth
  2. Shape dough into balls and roll in confectioners sugar
  3. Place on slightly greased cookie tray
  4. Bake at 350 for 8-10 minutes

 

Old Time Sour Cream Cookies

This recipe is over 100-years old, and it was given to me by one of my aunts at a bridal shower.  She wrote, “This recipe I copied from my sister Annie’s book in 1927.  She got it from our grandma Savilla Miller.”   My great-grandma Savilla was born in 1846.  Isn’t that unique, to have a recipe that she used way back then?  When Savilla made these cookies, she fired up a cookstove.  I’ve heard stories about visits she made to her grandchildren after their mother’s death.  She carried fresh-baked bread in a basket as she made her trek across the field.  On her way home, she picked up sticks and put them in her basket so she’d have kindling for her wood cookstove.

Today, I turned my convection oven to 375 and mixed up this batch of cookies.  They still taste the way I remember them as a child.  Dunk them in milk or eat them with fruit – they have great flavor either way.

You’ll need the usual cookie ingredients: sugar, butter, eggs, soda, and flour.  You’ll also need lemon and sour cream.

I love my Wonder Cup when I have difficult items to measure – such as mayonnaise, peanut butter, or sour cream. This fits the bill.   Move the colander until it is at the correct line and then put your ingredients into the cup.  Push the ingredients into your mixer.  There is no waste and no scraping.

Mix up the batter and drop the dough onto a cookie tray; flatten the cookies a little with a glass bottom dipped in sugar.  If you want to roll them out and cut them, add more flour.  So these could work as a ‘sugar cookie’ that you roll out if you’d like.

The original recipe instructions for this cookie were:  “Bake until cookies are done.”

How long, you ask, is “until done”? Oh, try 8-10 minutes.

 

Old Time Sour Cream Cookies
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
This simple sour cream sugar cookie has a flavor that intrigues. It's easy to mix up and kids will be coming back for more.
Ingredients
  • 2 cups sugar
  • ½ cup butter
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. soda
  • 1 Tbsp. lemon
  • 4-5 cups flour
Instructions
  1. Mix together sugar, butter, and eggs
  2. Add sour cream, soda, and lemon
  3. Add flour enough to stiffen the dough to drop onto cookie sheet
  4. (Soda can be mixed into a cup of flour)
  5. Drop by teaspoonful onto cookie tray
  6. Flatten a little with glass bottom dipped in sugar
  7. Bake at 375 for 8-10 minutes

Looking for ideas for Mother’s day? These measuring cups are the bomb!  Remember that Amazon ships free.