I found this recipe in my Grandmother 's file box. They just melt in your mouth. It made a big hit with my family. You can also use chocolate chips or nuts instead of raisins.

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • Cream butter, and sugar continuing to beat. Beat in egg, then flour, and then vanilla.

  • Drop 2 inches apart on a greased cookie sheet, and top with a raisin, chocolate chip, or nut.

  • Bake for 10 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

86.2 calories; 1 g protein; 8.6 g carbohydrates; 23.9 mg cholesterol; 40.4 mg sodium. Full Nutrition

Reviews (31)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/09/2004
This was an EXCELLENT recipe. Although there is no way on earth you can get 3 dozen out of it these cookies were SOFT MELT IN YOUR MOUTH DELICIOUS and took me only 20 minutes to prepare and BAKE! Perfect for on the go cookies. I rate this on a scale of 1 to 10 definnentely a 10. Keep up the good work but watch the number you put in as a yield. --Josh Read More
(31)

Most helpful critical review

Rating: 1 stars
04/07/2008
I didn't care for these cookies at all. I made the recipe as directed. I scooped them onto an ungreased cookie shhet using a 1 tsp ice cream scooper and baked them for the stated 10 minutes at 400F. What started as a ball turned into a 1/4 tall very spread out blob with burned edges. After letting them cool 10 minutes I used a metal spatula (I tried one that will flex and one too thick to flex) but I was unable to remove the cookies from the cookie sheet without them falling apart. They are very bland and taste like raw flour. I will definately not be making this one again. Read More
(12)
35 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
01/09/2004
This was an EXCELLENT recipe. Although there is no way on earth you can get 3 dozen out of it these cookies were SOFT MELT IN YOUR MOUTH DELICIOUS and took me only 20 minutes to prepare and BAKE! Perfect for on the go cookies. I rate this on a scale of 1 to 10 definnentely a 10. Keep up the good work but watch the number you put in as a yield. --Josh Read More
(31)
Rating: 5 stars
01/09/2004
This was an EXCELLENT recipe. Although there is no way on earth you can get 3 dozen out of it these cookies were SOFT MELT IN YOUR MOUTH DELICIOUS and took me only 20 minutes to prepare and BAKE! Perfect for on the go cookies. I rate this on a scale of 1 to 10 definnentely a 10. Keep up the good work but watch the number you put in as a yield. --Josh Read More
(31)
Rating: 4 stars
01/09/2004
This recipe was very easy. I had to adjust the amount of flour to 1 cup because the batter was too thin. All in all a very good cookie my guests gave me compliments. Read More
(17)
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Rating: 4 stars
01/09/2004
I have a hard time figuring out how the recipe made 3 dozen. The recipe did not specify the size of the final product and even after doubling the recipe, I had a hard time squeezing 3 dozen out of it. Read More
(15)
Rating: 1 stars
04/07/2008
I didn't care for these cookies at all. I made the recipe as directed. I scooped them onto an ungreased cookie shhet using a 1 tsp ice cream scooper and baked them for the stated 10 minutes at 400F. What started as a ball turned into a 1/4 tall very spread out blob with burned edges. After letting them cool 10 minutes I used a metal spatula (I tried one that will flex and one too thick to flex) but I was unable to remove the cookies from the cookie sheet without them falling apart. They are very bland and taste like raw flour. I will definately not be making this one again. Read More
(12)
Rating: 4 stars
12/14/2006
I also revised the recipie. I tried greasing the cookie sheet and the cookies burned around the edges. They also were too runny. Using a UNGREASED cookie sheet dropping dough by rounded teaspoon fulls and baking at 350 degrees for 7 minutes worked great! With Christmas time they were great with colored sugar sprinkles worked well also. Read More
(11)
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Rating: 4 stars
11/09/2004
A very good cookie. If you like your butter cookies a little softer this is a good one. But BEWARE! They will be gone quickly! I got it to make three dozen (well 2 1/2 but the kids "licked" a lot of the batter) small cookies. I used a small spoonful to drop them onto the sheetl. Read More
(7)
Rating: 5 stars
11/03/2005
These were very very good. And so easy to make! I ended up with about a dozen average sized cookies but they'd make about three dozen cookies a bit bigger than a silver dollar like the butter cookies that come in a tin. They're good plain or with a dollop of jam or covered in sugar. Soft and yummy. Would reccomend to anyone. Read More
(6)
Rating: 1 stars
12/07/2007
I made the recipe exactly as directed. I did not have problems with the batter being too thin as other people stated and I used a melon baller so I got 36 cookies out of the recipe. The problem was that the cookies don't taste good. Both my kids made faces. They described them as bland and flavorless. I used chocolate chips on one batch, raisins in the other. Neither were good. Bleck! Read More
(6)
Rating: 3 stars
12/14/2010
In fairness to the recipe owner the original recipe is for 3 dozen cookies but you must set your own serving size to 36 servings to get ingredients for that much. I tried to do 2 dozen without greasing the pan at 375 degrees for 8 minutes since my gas oven cooks hot and fast. The bottoms and edges burned while the centers were under cooked.:( I used sprinkles for the topping. The 3 stars are for the yummy flavor of the few that cooked just right - very light and not too sweet! Would be yummy with tea! Read More
(5)