Sarahs Chewy Chocolate Raisin Cookies Recipes

CHOCOLATE-COVERED RAISIN COOKIES

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.

SARAH'S RAISIN COOKIES

Steps:

• In a small bowl, combine the eggs, vanilla extract, almond extract and raisins. Cover and refrigerate for at least one hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Mix in the raisin mixture until well blended. Stir in oats. Roll into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

SARAH'S CHEWY CHOCOLATE-RAISIN COOKIES

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.

CHEWY SCHMALTZ OATMEAL-RAISIN COOKIES

Steps:

• Whisk the flour, cinnamon, baking soda, baking powder, salt and cloves together in a small bowl.
• In a large bowl, beat the schmaltz, butter and brown sugar together with an electric mixer on medium-high speed until light and well blended, about 3 minutes. Add the egg and vanilla, and beat until combined. Add the flour mixture and beat until just incorporated. Stir in the oats and raisins. Refrigerate the dough until cold, at least 1 hour and up to overnight.
• Preheat the oven to 350 degrees F.
• Scoop heaping, well-packed tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
• Bake until the cookies are slightly golden at the edges but still a little soft on top, about 14 minutes. Cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.

CHOCOLATE OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat baking sheets with cooking spray or line with parchment.
• In a large mixing bowl, combine all ingredients with a wooden spoon.
• Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes.
• Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.

CRISPY-CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Stir together flour, soda, and cinnamon. Set aside.
• Beat butter and SPLENDA® Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended.
• Stir in oats and raisins.
• Drop dough by rounded tablespoons onto lightly greased baking sheets.
• Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.

CHOCOLATE RAISIN COOKIES

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.

RAISIN CHOCOLATE CHIP COOKIES

Steps:

• Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside. , In a large bowl, cream butter and sugars until light and fluffy. Beat in mayonnaise and vanilla. Combine the flour, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the chocolate chips, walnuts and raisins. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.

SOFT CHEWY RAISIN COOKIES

Steps:

• Put raisins and water in small saucepan.
• Bring to a boil, cook on low 4 min, set aside.
• Cream shortning, gradually add sugar.
• Add eggs and vanilla.
• Mix dry ing.
• Gradually add to creamed mixture.
• Blend well.
• Stir in nuts and raisins with juice.
• Drop by teaspoons on greased sheets.
• Bake at 350F degrees for 12 minutes.

CHOCOLATE CHEWY COOKIES

Steps:

• Preheat oven to 350°F.
• In a bowl, combine flour, cocoa powder, baking soda and salt; set aside.
• In a large mixing bowl, cream butter and sugar; add eggs and vanilla, mix well.
• Gradually beat in the flour mixture then add chocolate chips.
• Drop the dough by rounded tablespoonfuls onto greased baking sheets.
• Bake 10-12 minutes; let cookies rest on baking sheets for 2 minutes before removing with a spatula to wire racks to cool completely.

CHEWY OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat butter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.