I have no idea why there are so few reviews for this recipe. It's phenomenal!! Hearty homey and wholesome full of flavor. Equally at home with a tall cold glass of milk or a steaming mug of latte. I made two minor alterations. The 2 tsp of salt seemed too high to me so I cut back to 1-1/2 tsp and the result seemed just right to my palate. I discovered I only had 1 cup of raisins so I filled in with a cup mixed of craisins and cut-up prunes. I did allow them to cool before mixing them in as directed and I did chill overnight. However the second time I made them I didn't chill and there was no discernible difference in the end product. They don't spread on the sheet so what you see going into the oven is pretty much what you get coming out. Mine therefore were much puffier than those pictured. Lovely chewy texture which equals a good keeper. The spice makes them irresistible. 10 minutes was perfect timing. The recipe makes a lot so perfect for a crowd one you'll be proud to serve. A fabulous heritage cookie jar filler.
I've made raisin cookies several times using this recipe. The cookies are very moist and taste great!
These are great cookies especially right out of the oven! I baked some half an hour ago and there are only two left. I mixed up the whole batch formed them into four rolls and keep them in the refrigerator for quick treats. One thing I did wrong is to mix the raisins in with the dough in the Kitchen Aid mixer. After boiling the raisins they broke up instead of staying whole. Next time I will mix them in by hand. I think I will add some chopped dates next time too and maybe increase the nutmeg a bit and add some nuts. They would make Hermits that way. But they are GREAT cookies!!!!
We really liked these cookies. Great with a cup of tea before bed. I can't bring myself to use two teaspoons of salt in anything so I used one and they were fine. I also bake everything at 350 and use no stick pans so I didn't grease the pans and I baked them at 350. Great cookies for raisin lovers.
My father made a similar cookie he called them Yummy Raisin Cookies. He added a cup of chopped walnuts used 1 teaspoon of salt and skipped chilling the dough.
Made these cookies just as the recipe is written. The only change I made is that I really didn't let the raisins and water cool before I added it to the dough and I did not chill until the dough was firm. I don't think it mattered though -- They turned out great especially if you like cookies with a cake-like texture to them. Next time I will error on the side of baking for less time. They looked kind of pale when I check on them at 10 minutes so I baked them for 12 and were a little darker than I would have liked them to be. Will definitely make again and again!
These are great cookies!! I also didn't use as much salt. Thanks for the recipe!
Awesome cookies! Once in a while instead of boiling the raisins I soak them in spiced rum overnight:) Very tasty.
Mine turned out to be cake like and fluffy.
