READ ME I'M HELPFUL. This recipe is fantastic however the "walnut sized" suggestion is not helpful as none of us know what that means specifically. To get this right first time make the dough balls just under 1/8th of a cup in size and keep them AT LEAST 2 inches apart in the oven as these cookies like to spread out. Funny thing is even if they spread out and blend into one another they are still delicious once they've cooled.
READ ME I'M HELPFUL. This recipe is fantastic however the "walnut sized" suggestion is not helpful as none of us know what that means specifically. To get this right first time make the dough balls just under 1/8th of a cup in size and keep them AT LEAST 2 inches apart in the oven as these cookies like to spread out. Funny thing is even if they spread out and blend into one another they are still delicious once they've cooled.
Taste like raisin filled cookies without the work and with raisins in every bite. I put more raisins in. I use this recipe for wedding cookie trays and they are always a big hit. Got the recipe originally from the Pennsylvania Grange cookbook.
My mother in law gave me this recipe years ago....the only changes are 2 cups of raisins 1 cup of oil and only 3 cups of flour. It will take more sugar to coat them. I make these cookies every year for the holidays. Leave them on the cookie sheet for a couple minutes to cool..then remove.
came out delicious! I used brown sugar. My husband couldn't stop munching on them.
Really good cookie. Mine didn't flatten as much as the ones pictured...but great none the less. I also added a tsp of rum to the raisin water and another to the batter for a 'rum raisin' variation.
An extremely accurate name for this recipe! --except I did use craisins since I wanted to use them up... so Craisin Puffs. Overall a good cookie. They baked up very nicely and were deliciously firm yet cakey cookie. It is very lightly flavored...too lightly flavored. I think an extract or liquour could boost thie flavor a bit. Or a touch of lemon zest... My bf suggested using cherries which was interesting since others have subbed dried cherries. --Perhaps using a liquid other than water to plump the fruit... that would probably help. ANyhow it will be a fun recipe to play with! What a happy recipe to find when I wanted to bake cookies but found myself without brown sugar!
These cookies have the perfect consistency - soft and chewy. Also they are light and taste good. I forgot to roll mine in sugar but they didn't seem to miss it. They needed 10 mins in my oven - don't bake them more even if they look undone to you. They will harden when cooled.
These were a huge hit! I followed the recipe only instead of vanilla extract I used vanilla bean when boiling the raisins. I will be making these again soon! Really great cookie that isn't too sweet. Also I didn't grease the cookie sheet this lead to less spreading.
I saw these today and decided to try them. For some reason I was thinking they would be more like a biscuit as they look or like a mini cake as others were saying. So I didn't think they would be too sweet. However they are exactly like a "very sweet and thick sugar cookie" in taste and texture. Just not what I was expecting. They are just way too sweet for me. Using the calculate button and changing the servings to 18 will yield 13-14 good sized cookies.
