Jumbo Raisin Cookies


  • 1/2 cup water
  • 1 cup raisins
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 3/4 tsp vanilla
  • 2 cups flour
  • 1/4 tsp salt
  • 1 1/4 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 baking soda
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice


  1. Boil water and raisins in a saucepan over med-high heat for 5 minutes. (most water should re-hydrate raisins so there will not be a lot left)
  2. Cream together butter and sugar in a large bowl.
  3. Add eggs and vanilla to butter and cream until smooth.
  4. In a separate bowl, sift together flour, salt, cinnamon, baking powder, baking soda, nutmeg and allspice.
  5. Add raisins and remaining water to butter mixture and mix well.
  6. Add dry ingredients to wet 1/3 at a time mixing well each time.
  7. Drop dough onto a cookie sheet by the teaspoon.
  8. Bake at 375F for 12-15 minutes

These cookies spread out while baking and are fluffy once baked.
Adding the dry to wet 1/3 at a time is much easier than adding everything at once as this is a sticky dough but will not affect the recipe if you just add everything together.
I have no idea how long these can be stored for because they are always gone the first day I make them.


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