Raisin Cookies

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.

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

www.mywindowsill.com

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!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Course Dessert

Cuisine American

Servings 6 dozen

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
• 1/4 tsp. cloves
• 1/4 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

 

• 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.