Jumbo Raisin Cookies Food

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

JUMBO OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
• Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

JUMBO RAISIN COOKIES

Steps:

• Cream shortening, sugar, eggs and vanilla.
• Add cooled raisins, including liquid.
• Add flour, baking powder, soda, salt and spices.
• Mix well.
• Stir in chopped nuts.
• Drop by spoonfuls on cookie sheet.
• Bake @ 375 F for 12 to 15 minutes.
• DO NOT overbake!

JUMBO RAISIN COOKIES

Steps:

• Cook raisins in boiling water for 5 minutes, then let them cool.
• Cream shortening; add sugar and beat well.
• Add eggs and beat until well blended.
• Add vanilla and cooked raisins.
• Combine flour, baking powder, salt, soda and spices.
• Add to the creamed mixture and mix well.
• Drop by spoonfuls on greased cookie sheet.
• Bake at 325 degrees for 10 to 15 minutes.

JUMBO RAISIN COOKIES

Steps:

• In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain). , In a large bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in chocolate chips and raisins with any liquid. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

JUMBO BREAKFAST COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
• Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.

JUMBO MOLASSES COOKIES

Steps:

• In a large bowl, cream shortening and sugar. Beat in molasses and eggs. Combine the flour, baking soda, cinnamon, salt, cloves and ginger; gradually add to creamed mixture. Cover and refrigerate for 1-2 hours. , Shape 1/4 cupfuls of dough into balls; roll in sugar. Place four cookies on a greased baking sheet at a time. Bake at 350° for 18-20 minutes or until edges are set. Remove to wire racks to cool.