:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/yd4jJf4HyiN7mfcK5Pp7/2259a59a72eaff4c098c9c382e385b.jpeg "Classic Soft & Chewy Raisin Cookies")
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Classic Soft & Chewy Raisin Cookies
These Raisin Cookies are the perfect blend of soft, chewy, and filled with delicious raisins. They are an easy-to-make treat that the whole family will love. Not overly sweet, they're the perfect snack that can be enjoyed anytime. They can be baked for a shorter time for a softer cookie or longer for a crispy one.
Ingredients
- 21⁄2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1⁄2 teaspoon of salt
- 1⁄4 teaspoon of cinnamon
- 1 Cup of unsalted butter, at room temperature
- 1 Cup of granulated sugar
- 1 Cup of packed brown sugar
- 2 eggs
- 1 teaspoon of pure vanilla extract
- 2 cups of raisins
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Directions
Preheat your oven to 350° F (175° C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and cinnamon.
In a large bowl, beat butter, granulated sugar and brown sugar together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Gradually add the dry mixture from step 2 into the butter mixture and mix well.
Fold in the raisins until evenly distributed.
Drop by rounded spoonfuls onto the prepared baking sheets.
Bake for 12-15 minutes in the preheated, until the edges are golden brown. Cool on wire racks.
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TammersClassic Soft & Chewy Raisin Cookies
These Raisin Cookies are the perfect blend of soft, chewy, and filled with delicious raisins. They are an easy-to-make treat that the whole family will love. Not overly sweet, they're the perfect snack that can be enjoyed anytime. They can be baked for a shorter time for a softer cookie or longer for a crispy one.
Preheat your oven to 350° F (175° C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, salt and cinnamon.
In a large bowl, beat butter, granulated sugar and brown sugar together using an electric mixer until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
Gradually add the dry mixture from step 2 into the butter mixture and mix well.
Fold in the raisins until evenly distributed.
Drop by rounded spoonfuls onto the prepared baking sheets.
Bake for 12-15 minutes in the preheated, until the edges are golden brown. Cool on wire racks.
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