This is an old recipe from Mom (I threw in the whole wheat flour) and the official title is Jumbo Raisin Cookies, but I don’t make them that big. Apparently they’re my sister’s favorite cookie – who knew?
2 c. raisins combined with 1 c. water
Put the raisins and water into a small saucepan, bring it to a boil and allow it to simmer for a few minutes then set the pot aside to cool before using the mixture in the cookies.
1 c. butter AND 2 c. sugar
3 eggs AND 1 t. vanilla
2 c. EACH flour AND whole wheat flour
1 t. EACH baking soda, baking powder AND cinnamon
2 t. salt
1/4 t. EACH nutmeg AND allspice
1 c. chopped nuts (optional)
Preheat the oven to 375 and line a couple of cookie sheets with parchment. Using your electric mixer, cream together the butter and sugar and then add in the eggs and vanilla, mix well, and then the raisins and any remaining ‘juice’ and mix well again.
In a medium bowl, whisk together the 8 dry ingredients and then add to the raisin mixture about 1 cup at a time, mixing well in between – add in the nuts at the end if using.
If you make them small like I did, bake for 10 minutes, otherwise feel free to drop them onto the cookie sheet in golf ball sized spoonfuls and bake for 12 to 15 minutes.