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Raisin Chocolate Chip Cookies

Rated as 4.5 out of 5 Stars

"One day when making cookies, I discovered I didn't have any eggs. In a panic, I called my grandmother for expert advice, and she told me to use mayonnaise. These turned out to be the most moist and delicious cookies I'd ever eaten!"
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25 m servings
Original recipe yields 42 servings


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  1. Place raisins in a bowl. Cover with boiling water; let stand for 5 minutes. Drain well and set aside.
  2. In a mixing bowl, cream butter and sugars. Beat in mayonnaise and vanilla. Combine flour, salt and baking soda; gradually add to the creamed mixture. Stir in the chocolate chips, walnuts and raisins. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 9-11 minutes or until golden brown. Remove to wire racks to cool.


  • Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe.


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Update: Made these a second time and subbed 1 egg for the mayo and I think I liked them better w/ the egg. But in a pinch, its nice to know mayo is a sub for egg/oil. Original review: Was nervou...

I think this is the tollhouse cookie recipe with mayo instead of an egg (and added raisins/nuts). Anyhow I decided to use an egg while making it and thats when it hit me that I knew the recipe...

Delicious! This was only my second time making homemade cookies, the first time being yesterday but I followed a different recipe and it didn't turn out too well..but my husband ate them anyway....

THese were fabulous. I didn't realize until I'd already started the recipe that I only had 50% fat mayo but they turned out great just the same. I sub'd shredded coconut (1/4 c) for the nuts as ...