Recipe: Boiled Raisin Cookies
If you are like me, you like traditional cookie recipes that make a huge batch — the kind of cookies that only get better the longer they manage to stay in the cookie tin.
This recipe requires your largest bowl — something I love, as it’s the perfect excuse to get out the gigantic old stoneware mixing bowl I found at a church rummage sale. It makes up to 7 dozen cookies that only get moister and chewier the longer they last.
2 cups raisins*
1 cup water
1 cup butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
3 cups all-purpose flour
2 cups rolled oats
1 tsp baking soda
3/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
Bring raisins and water to a boil in small saucepan. Boil 5 minutes. Cool completely.
Preheat oven to 350F. Cream butter and sugars together. Beat in eggs one at a time.
Stir remaining ingredients together and add to creamed mixture. Pour in raisins and raisin juices. Mix well. Drop by teaspoonfuls onto greased cookie sheet. Bake for 12 – 15 minutes.
*Sometimes I will replace half the raisins with another dried fruit such as blueberries or cranberries. You can also add ground flax or chia seeds for an added boost!