CHOCOLATE CHOCOLATE CHOCOLATE CASHEW COOKIES (WITH RAISINS)
I was having a massive chocolate attack last weekend, so I came up with this. I am normally not crazy about raisins in my cookies but I like them when paired with nuts and chocolate. This started as your standard basic chocolate chip cookie recipe, but you wouldn't know it by the end result.
Provided by Vino Girl
Categories Drop Cookies
Time 30m
Yield 32 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F
- Beat butter, sugars, cocoa,baking soda, and salt in a large bowl on medium speed for 3 minutes or until fluffy.
- Beat in eggs and vanilla until well blended. Gradually add in flour while mixing on low speed. Mix until well-blended.
- Stir in the chocolate chips, nuts, and raisins.
- Form balls of dough measuring 1 1/2 - 2 inches in diameter, and place on an ungreased cookie sheet. Flatten the balls slightly with the palm of your hand.
- Bake for 12-14 minutes (don't overbake or they might be dry).
- Cool on cookie sheets for about 2 minutes before moving them to wire racks to finish cooling.
Nutrition Facts : Calories 163.4, Fat 8, SaturatedFat 3.5, Cholesterol 21.3, Sodium 101.4, Carbohydrate 22, Fiber 0.7, Sugar 13.6, Protein 1.9
OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND RAISINS
The oatmeal-raisin cookie takes on chocolate chunks for a treat that has it all.
Provided by Food Network Kitchen
Time 1h35m
Yield about 2 dozen cookies
Number Of Ingredients 12
Steps:
- Line 2 baking sheets with parchment paper.
- Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
- Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
- Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
- Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
- Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
CHOCOLATE RAISIN COOKIES
Provided by Florence Fabricant
Time 1h15m
Yield 40 - 48 cookies
Number Of Ingredients 20
Steps:
- Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
- When the butter is soft, wash your hands and put on an apron.
- Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
- Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
- Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
- Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
- Have an adult turn on the oven for you and set it to 350 degrees.
- Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
- Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.
RUM-RAISIN AND CASHEW DROP COOKIES
This dough can also be used for Chocolate-Pecan, Coconut-Lime Oatmeal, Peanut Butter and Cherry, and Chocolate-Toffee Oatmeal drop cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 36
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. In a medium bowl, using a mixer, beat butter and sugars until pale and fluffy, 4 minutes. Add vanilla and eggs and beat until combined. Add flour mixture and beat until just combined. Mix in rum-soaked raisins and cashews.
- Drop dough in 2-tablespoon-size balls on parchment-lined baking sheets about 2 inches apart. Bake until cookies are golden around the edges but still soft in the center, 12 to 14 minutes. Let cool on sheets 1 to 2 minutes, then transfer to wire racks and let cool completely.
Nutrition Facts : Calories 223 g, Fat 11 g, Fiber 1 g, Protein 3 g, SaturatedFat 5 g
SARAH'S CHEWY CHOCOLATE-RAISIN COOKIES
One of Santa's favorites, this cookie is dressed for the season with honey, cinnamon, and brandied golden raisins. You can substitute white chocolate with semisweet or bittersweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 12
Steps:
- Bring raisins and brandy to a boil in a small saucepan. Remove from heat, and let stand for 20 minutes. Meanwhile, whisk together flour, cocoa, 1 teaspoon cinnamon, the baking soda, and salt.
- Preheat oven to 325 degrees. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins; discard liquid. Add raisins and chocolate to dough. Mix to combine.
- Whisk together sanding sugar and remaining 1/2 teaspoon cinnamon. Scoop 2 tablespoons dough. Roll in cinnamon-sugar mixture, and shape into a ball. Roll in cinnamon-sugar mixture again to coat completely. Repeat with remaining dough. Transfer to parchment-lined baking sheets, spacing about 2 inches apart, as you work. Bake until just set and starting to crack, 18 to 20 minutes. Let cool on sheets.
RAISIN CASHEW DROPS
At Christmas, I serve these bite-size chocolates in festive paper cups decorated with snowmen or Santas. They're easy to make, and my family loves the combination of salty and sweet.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from the heat; stir in vanilla until blended. Stir in cashews and raisins., Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in the refrigerator.
Nutrition Facts :
CHOCOLATE-COVERED RAISIN COOKIES
My family loves these moist, chewy cookies. They're a year-round treat at our house, and a batch never lasts long. -Karen Bourne, Magrath, Alberta
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 6 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.
Nutrition Facts :
CHOCOLATE COOKIES WITH CHOCOLATE COVERED RAISINS
We bought a bunch of dark chocolate covered raisins from the candy bins where you scoop out what you want. So my DH scooped up a lot! I hid half of it till I tossed this recipe together. The outside is crunchy, but the center will be moist and chewy. This recipe has two methods of directions so it's not a hard recipe to put together. Your choice.
Provided by Rita1652
Categories Dessert
Time 30m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the flour, baking powder, salt, and baking soda, together in a medium bowl.
- Melt the butter in a saucepan over medium heat or in the microwave oven. Remove pan from the heat, and add the bittersweet chocolate, set aside until melted.
- Whisk the eggs, yolk, brown sugar, and vanilla together in a medium bowl then slowly whisk in melted chocolate mixture.
- Stir in the flour mixture to make a loose dough. Don't over work the dough. Fold in the chocolate covered raisins. Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Alternate Method for Food Processor owners:.
- Melt butter in micro.
- Finely chop chocolate in food processor with metal blade.
- Pour in warm melted butter and process till smooth.
- Add vanilla, brown sugar, pulse to blend. Add slightly beaten eggs and yolk pulse to blend.
- Whisk together flour, baking soda baking powder and salt add to chocolate mixture and pulse to blend.
- Remove dough and and fold in chocolate covered raisins.
- Cover with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake about 13 to 15 minutes. Cool on a rack.
MAIDA HEATTER'S CHOCOLATE COOKIES WITH GIN-SOAKED RAISINS
Categories Cookies Gin Mixer Chocolate Nut Dessert Bake Christmas Dried Fruit Raisin Pecan Winter Poker/Game Night Shower Party Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 12 large cookies
Number Of Ingredients 10
Steps:
- Combine raisins and gin in a cup and let stand at least 8 hours to macerate.
- Preheat oven to 350°F. Butter and flour 2 large baking sheets, shaking off excess flour.
- Mix confectioners sugar, cocoa, espresso powder, flour, and salt with an electric mixer at low speed. Add egg whites and vanilla and continue mixing until smooth.
- Drain raisins in a sieve, without pressing, then add raisins to dough with pecans. Stir until thoroughly mixed. (Dough will be thick and sticky.)
- Working quickly, drop 1/4 cup dough for each cookie onto a baking sheet, spacing cookies at least 3 inches apart, and gently pat down each mound to about 1/2 inch thick.
- Bake cookies, 1 sheet at a time, in middle of oven, rotating sheet halfway through baking, 15 to 17 minutes total, or until cookies appear cracked and centers are just set. Cool cookies on sheet 1 minute, then transfer carefully to a rack to cool completely.
RAISIN COCONUT TREASURE COOKIES
Another nice Christmas cookie. If you like, you may substitute 1 1/2 cups chocolate chips for the raisins.
Provided by JJOHN32
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix graham cracker crumbs, flour and baking powder. Beat sweetened condensed milk and margarine until smooth. Add crumb mixture. Mix well. Stir in raisins, coconut and walnuts.
- Drop by tablespoons onto lightly greased cookie sheets. Bake 9-10 minutes or until lightly browned. Cool 2-3 minutes. Remove from cookie sheets. Store loosely covered at room temperature.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 33.3 g, Cholesterol 21 mg, Fat 13.6 g, Fiber 1.7 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 177.7 mg, Sugar 23.4 g
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