Raisin Griddle Cookies Food

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.

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.

GOLD RUSH GRIDDLE RAISIN COOKIES - DEE DEE'S

Steps:

• Mix dry ingredients together in a large bowl. Cut in butter until mixture is mealy. Add egg, milk and raisins; mix until all ingredients are moistened and dough holds together. Roll out on a floured board to 1/4-inch thickness. Cut out with 2-inch cutter.
• Heat griddle until a few drops of water dance on it. Oil griddle lightly with butter. Brown cookies on both sides. Serve warm.

SCOTTISH RAISIN GRIDDLE SCONES

Steps:

• Mix dry ingredients (not sugar or raisins).
• Add the butter and cut with knives or pastry cutter until the mixture is like fine crumbs.
• Stir in sugar and raisins.
• Stir in the Buttermilk, handle gently and do not overmix.
• Knead very gently on a lightly floured surface NO MORE THAN 10 times.
• Handle as little as possible.
• Cut dough in half and shape each into a round 6 inch circle.
• Cut each circle into 6 wedges.
• Lightly grease a griddle or skillet and place over very low heat until it is hot.
• Place scones on the griddle and cook about 12 minutes until golden brown.
• underneath, flip and cook another 8-10 minutes.
• Remove from griddle and keep warm until serving.
• Serve with butter and fruit preserves, great with strawberry freezer jam.

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.

GOLD RUSH GRIDDLE COOKIES

Steps:

• Mix dry ingredients in your largest mixing bowl. Cut in shortening until mealy. Add beaten egg, milk, and raisins; mix until all ingredients are moistened and dough holds together. Dough will be very stiff.
• Preheat pancake griddle to 350 degrees F. A few drops of water should dance on the surface when hot enough.
• Roll out dough on floured board to ¼" thick. Cut with pizza wheel, scissors, or 2" cookie cutter.
• Lightly oil hot griddle. Place cookies on it without crowding. As the bottoms brown, the tops become puffy. Then turn with spatula and brown on the other side.
• Cool on rack. Makes approximately 4 dozen.