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Prep Time: 25 Minutes Cook Time: 70 Minutes |
Ready In: 95 Minutes Servings: 78 |
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When I was growing up, my mother would make these soft and spicy raisin cookies once a month, writes Becky Melander of Clinton, Michigan. Since the recipe makes a huge batch, she would freeze some to snack on later. Ingredients:
2 cups water |
4 cups raisins |
1 cup butter, softened |
1 cup shortening |
4 cups sugar |
6 eggs |
2 teaspoons vanilla extract |
8 cups king arthur unbleached all-purpose flour |
4 teaspoons baking soda |
4 teaspoons baking powder |
4 teaspoons salt |
1 tablespoon ground cinnamon |
1 teaspoon ground nutmeg |
1/2 teaspoon ground allspice |
2 cups (12 ounces) semisweet chocolate chips |
Directions:
1. In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain).
2. 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.
3. 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. Yield: 13 dozen.
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