Basic Raisin Cookies Food

SOFT RAISIN COOKIES

Steps:

• Combine raisins and water in a small saucepan; bring to a boil and cook for three minutes.
• Remove from the heat and let cool but do not drain.
• In a mixing bowl, cream shortening or butter with sugar.
• Add eggs and vanilla.
• Mix dry ingredients together and gradually add to creamed mixture.
• Blend thoroughly.
• Stir in nuts and raisins, along with the water the raisins were boiled inches.
• Drop by spoonfuls onto greased baking sheets.
• Bake at 350° for 12-14 minutes.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream the shortening and brown sugar. Add eggs, mix well. Sift together the flour, cinnamon and baking soda; stir into the creamed mixture. Finally, stir in the milk and the raisins.
• Drop dough by rounded spoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking trays with baking parchment. Pour 50ml/2fl oz boiling water over the raisins and leave to soak for 20 mins until plump. Drain, reserving the liquid.
• Meanwhile, in a large bowl, mix together the oil and sugar. Gradually beat in the egg, along with the reserved water from the raisins, the cinnamon and vanilla extract. Sift the flour, bicarbonate of soda and a pinch of salt into the bowl, then add the oats. Finally, mix in the raisins.
• Drop heaped tbsps of the cookie dough onto the baking trays, well spaced apart as they will spread when cooking. Bake for 12-15 mins until golden. Leave to cool on the trays for 10 mins before tucking in, or transfer to a cooling rack to cool completely. Will keep in an airtight container for up to 3 days.

OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, combine granulated sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and egg; blend well. Add flour, baking soda, cinnamon and salt; mix well. Stir in oats, raisins and nuts.
• Drop dough by rounded teaspoonfuls 2 inches apart onto sprayed cookie sheets.
• Bake at 375°F. for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

RAISIN-FILLED COOKIES

Steps:

• In a large bowl, cream sugars and butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk. Cover and refrigerate until easy to handle. , For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir and cook for 3 minutes or until thickened. Cool. , On a floured surface, roll out dough into 1/8-in. thickness. Cut with floured 3-in.-round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-13 minutes or until lightly browned. Remove to wire racks to cool.

BUTTER COOKIES WITH RAISINS

Steps:

• Using electric mixer, beat butter, sugar and salt in large bowl until creamy. Mix in vanilla. Add flour and raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2-inch-diameter log. Wrap each log in plastic; refrigerate until firm, about 2 hours. (Can be made 3 days ahead. Keep chilled.)
• Preheat oven to 375°F. Butter 2 large baking sheets. Cut each dough log into 1/4-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden, about 10 minutes. Cool slightly on baking sheets. Transfer to racks; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)

OATY RAISIN COOKIES

Steps:

• Heat oven to 180 C / 160 C (fan assisted) / gas 4.
• Grease a large baking sheet
• In a large bowl, mix the margarine/butter and sugar together until soft, then beat in the honey (using an electric whisk makes it quick and easy!)
• Add the egg and cinnamon powder and mix well
• In another bowl, combine the flour, baking powder, oats and raisins and mix together before adding to the butter mixture.
• Drop heaped dessertspoonfuls of the cookie dough onto the baking sheet and bake for 10-12 minutes or until lightly golden
• Remove them from the oven, they should be golden but will still seem a tiny bit soft to the touch. Leave them on the tray for a minute (this lets them settle slightly) before transferring them to a cooling tray to completely cool. Store in an air tight container or (if you're anything like me) dive straight in!

RAISIN DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Boil raisins in water for 5 minutes.
• Cool then add baking soda. Let stand then add vanilla cinnamon and nutmeg.
• Cream together margarine and sugar then add eggs, baking powder and flour.
• Add raisin mixture to flour mixture and stir together well.
• Drop by teaspoon onto cookie sheet and bake for 12 minutes.

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.