Peanut raisin cookies.

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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind raisins and peanuts through food grinder, set aside.

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  • Sift flour, baking powder, salt, nutmeg and cinnamon into a very large bowl. Cut in shortening using a pastry blender until mixture forms fine crumbs.

  • Add ground raisin mixture, sugar and oats, mix well. Dissolve baking soda in buttermilk in small bowl. Add molasses and 3 of the eggs, beat with rotary beater until blended. Add to flour mixture, mix well with spoon.

  • Drop by heaping tablespoons about 3 inches apart on greased baking sheets. Flatten each with floured bottom of a drinking glass. Beat 1 egg in a bowl until blended. Brush tops of cookies with egg. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until golden brown.

Nutrition Facts

224.5 calories; 3.6 g protein; 33.9 g carbohydrates; 15.7 mg cholesterol; 195.8 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/24/2008
These are very good cookies. I used cranraisins instead of raisins and did not grind them. To make life easier instead of using a pastry blender to cut in the shortening I put 4 cups of the flour into the food processor and gave it a couple of flicks and it was all cut in perfectly and quickly. I did not use the egg wash either. Cookies were good and will use the recipe again simply because it makes a big batch of good cookies. Read More
(9)

Most helpful critical review

Rating: 3 stars
12/15/2003
I like to add more of the fruit and nuts as well as extra oats for a slightly chewier cookie. But thanks Mary I liked them. Read More
(34)
13 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
04/24/2008
These are very good cookies. I used cranraisins instead of raisins and did not grind them. To make life easier instead of using a pastry blender to cut in the shortening I put 4 cups of the flour into the food processor and gave it a couple of flicks and it was all cut in perfectly and quickly. I did not use the egg wash either. Cookies were good and will use the recipe again simply because it makes a big batch of good cookies. Read More
(9)
Rating: 3 stars
12/15/2003
I like to add more of the fruit and nuts as well as extra oats for a slightly chewier cookie. But thanks Mary I liked them. Read More
(34)
Rating: 4 stars
04/24/2008
These are very good cookies. I used cranraisins instead of raisins and did not grind them. To make life easier instead of using a pastry blender to cut in the shortening I put 4 cups of the flour into the food processor and gave it a couple of flicks and it was all cut in perfectly and quickly. I did not use the egg wash either. Cookies were good and will use the recipe again simply because it makes a big batch of good cookies. Read More
(9)
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Rating: 5 stars
10/23/2008
Kids LOVED these! I made almost exactly (I didn't have peanuts so substitued almonds instead). The only problem I encountered was that it took 12 minutes to bake as opposed to 8-10 as indicated. Minor issue as my oven could just be a bit "slow". My kids told me that they taste just like Christmas cookies. A very good cookie indeed! Read More
(7)
Rating: 5 stars
10/25/2007
This is a tasty and "substantial" cookie. Since the raisins and peanuts are ground they are beautifully disguised in this treat. Makes quite a big batch. Read More
(7)
Rating: 5 stars
07/30/2009
these are great to Read More
(5)
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Rating: 1 stars
03/09/2016
they tasted awful nowhere in driections does it say add sugar so BEWARE Read More
Rating: 4 stars
07/03/2016
I made a half recipe to try them out. Used 1 whole egg and one egg yolk in the half recipe of cookie tough and then brushed them with just the egg white. They came out nice and chewy with a somewhat shiny crisp surface. I used a food processor to grind the peanuts and raisins and then again to cut the shortening in. This was an interesting method for a cookie. I did have to substitute 1/4 cup of butter for part or the shortening. Would like to try these again using apricots and walnuts for raisins and peanuts. Read More
Rating: 4 stars
12/16/2018
I made these for Christmas as a part of my cookie gifts I give to friends and family ever year. I used only two cups of sugar and they were plenty sweet. I used yellow raisins and almonds instead of the peanuts and dark raisins. My husband loved them and he has still not noticed the raisins in the cookie. (Not a fan of raisins) Its a nice large batch for big family or giving out. Molasses flavor really stands out so if don't like that flavor not your cookie. Read More
Rating: 5 stars
11/26/2014
I know I shouldn't rate this because I did a lot of changing. I didn't grind the peanuts and raisins. I put the peanuts on top because I wanted my 1 year old grandson to enjoy them. (Mom could just pick them off.)I used my electric mixer to do most of the work. I did add raisins in the mix. Overall they were delicious! Read More