Soft Raisin Cookies

“OH my!!! These are SO good! I am really having trouble leaving these alone. I made the recipe as posted, no changes. This makes a lot of cookies. I love raisins, and this is the best raisin cookie recipe I’ve found!! Very easy. Thanks Friedel!! Definitely one I will repeat.”

“Very Good, but I reduced the oven to 300 degrees to prevent raisins from burning before the cookies were baked.I have a suspicion that my oven may bake “hotter than it should”.Bernice”

“These are great cookies.I made them with 1 1/2 cups brown sugar and 1/4 cup of white sugar and added 1/2 tsp. allspice.They’re nice and thick and soft with just a hint of spice.I cut back a bit on the nutmeg because I find it can be overpowering at times.The recipe says it makes 6 dozen cookies but I only got 34.”

“Awesome cookies!!Even the “I don’t like raisins in my cookies” person in the household couldn’t keep his hands off them.I halved the recipe, and all the water boiled off my raisins in the time allotted, but it still worked fine.”

“I make a lot of cookies, and can’t believe I’ve made it this long without trying these cookies! They are really delicious! I halved the recipe and after mixing the batter it was really runny. I added a little more flour and it thickened up considerably. It still a little runny, but I went with it and the cookies turned out perfect! Great recipe SG! Thanks so much for posting it!”

“We LOVED these cookies! They are incredibly soft and flavorful. I used the shortening option and wouldn’t change a thing. Thanks for such a great keeper recipe!”

“These were excellent and very easy. I used some dates which worked great. thanks for the great recipe!!”

“So yummy!No need to change a thing, I made it exactly as stated.Makes lots of cookies, but that’s ok, they’ll be gone fast!”

“These were delicious!Soft texture and a big hit at my house.Thanks!”

“I halved the recipe and these came out fantastic. The only problem was I’m a bit of a newbie in the kitchen and the ambiguous ‘spoonfuls’ rolled me over. I tried tablespoons but after seeing the end tray, realised that was way too much and the result was six or seven ludicrously jumbo cookies. Half a tablespoon seemed to work a lot better on the next tray; but I’ve a feeling that for the quoted number of servings, it’s probably teaspoons? Anyway, I’m not sure what the texture is supposed to be like on these; I think soft but my family wanted them crisper so I had to overbake a little – hope tomorrow I don’t regret it. But these are really delicious either way. I liked them soft myself but the crispier ones are also very nice.I wanted to use some wholewheat flour but I forgot. I’ll probably make these again so will remember next time – I think it would work quite well.Thanks for the recipe.”

“These cookies were great. Thanks for posting.”

“Very good cookies.My son that doesn’t like raisins even ate them.Thanks for posting.”

“Good recipe. I changed the serving size to 2 dozen and didn’t add nuts. I also didn’t use all the water that the raisins boiled in. The result was a moist, tender raisin cookie. Thanks!”

“My mom makes these cookies all the time for my son because he loves them so much.I was searching planning on submitting her recipe when I found you already beat me to it!Wonderful cookie and great with a cup of tea.I was planning on making them and trying dried cranberries in place of the raisins…I’ll let you know if it works out well.”

“If I make these again I will cut down on the sugar as they are too sweet but overall a good cookie.”

“I made these for my daughters preschool, the kids loved them!!I love the huge amount the recipe makes as well! They are so incredibly soft and tasty made them a hit at home too!Definatly will be making them again, this morning in fact!!Thanks for the awesome cookie recipe!!”

“These were the softest and moistest cookies I’ve ever made, and as a beginner baker, I was quite proud of the result! I was looking to get rid of some ancient raisins & craisins sitting in the fridge and they all turned out plump and juicy after boiling. I halved the recipe and used brown sugar instead. I also added only about half of the boiled water spoon by spoon while blending so to keep the mixture from becoming runny. The result is a batch of soft, mouthwatering cookies that will leave you asking for more… and I’ll definitely up the cinnamon next time. Great cookies!”

“Delicious, moist cookies. I made these for our Bible school commencement and my husband’s grandmother’s 98th birthday party. I thought my MIL and her cousin were going to fight over these!MIL even requested I make these for her birthday from now on instead of a cake! I added a bit more cinnamon and cut back a bit on the nutmeg but otherwise, left the recipe alone. This recipe is a definate keeper!”

“OH my gosh !!! talk about nummy !! I made these this afternoon, I had a craving for cookies. I halved the recipe, used all shortening, and I had no cinnamon so I sprinkled some all spice, pumpkin pie spice and nutmeg in. There hot out of the oven and VREY tasty. dh will be home in time for fresh cookies out of the oven and a hot cup of coffee. Thanks Sackville 🙂 “

“These turned out superb!Everyone in the house loves them.This was just the type of soft raisin cookie I was looking for.Thanks!”