Raisin Crunch Cookies Recipes

RAISIN CRUNCH COOKIES

Steps:

• Preheat oven to 350ºF.
• Mix flour, baking powder, baking soda and oats; set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg and vanilla; mix well.
• Gradually add flour mixture, beating until well blended after each addition.
• Add cereal, coconut and raisins; stir until well blended.
• Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets.
• Bake 14 to 16 minutes or until lighty browned.
• Cool on baking sheets 3 to 4 minutes; remove to wire racks.
• Cool completely.
• Store in tightly covered container at room temperature.

RAISIN CRUNCH COOKIE MIX IN A JAR

Steps:

• Layer the ingredients into a 1 quart canning jar in the order they are listed. Press each layer firmly in place before adding next ingredients. it will be a tight fit. Attach a label with the following instructions:
• Preheat oven to 350 degrees F (175 degrees C). Empty the contents of the jar into a large bowl and use your hands to blend thoroughly.
• Stir in 1/2 cup butter, 1 egg and 1 teaspoon of vanilla. Mix until completely blended. You may need to use your hands. Roll dough into walnut sized balls and place them 2 inches apart onto greased 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.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

PEANUT BUTTER RAISIN BRAN COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix butter, peanut butter, sugars and egg until blended. Stir in flour, baking soda and baking powder. Stir in cereal.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 11 to 13 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheet.