Rating: 4.5 stars
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

These cookies taste like raisin-filled but are a lot less work.

Recipe Summary

Servings:
24
Yield:
4 dozen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.

    Advertisement
  • In a medium bowl, cream together the shortening and sugar. Stir in the eggs, one at a time, and then the vanilla. Mix in the flour and baking soda until combined. Then stir in the raisins just enough to distribute evenly.

  • Drop by heaping teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.

Nutrition Facts

239 calories; protein 3.3g; carbohydrates 36.1g; fat 9.6g; cholesterol 31mg; sodium 65.8mg. Full Nutrition
Advertisement

Reviews (11)

Most helpful positive review

Rating: 5 stars
12/20/2003
This is the same recipe that I have used for years but I couldn't figure out how to make the raisins softer without boiling them. Thanks to this recipe I soaked them. The only thing it didn't mention was how long to soak them. I gave it a good guess. I soaked them in warm water for about 45 min. they were the perfect consistency. Not to hard and not to mushy. Read More
(24)

Most helpful critical review

Rating: 3 stars
09/28/2005
not as good as i expected. Read More
(1)
14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/20/2003
This is the same recipe that I have used for years but I couldn't figure out how to make the raisins softer without boiling them. Thanks to this recipe I soaked them. The only thing it didn't mention was how long to soak them. I gave it a good guess. I soaked them in warm water for about 45 min. they were the perfect consistency. Not to hard and not to mushy. Read More
(24)
Rating: 5 stars
09/03/2005
These were great. But I turned mine into Rum Raisin cookies. I put the two cups of raisins in a saucepan with one cup water and a half cup of Captain Morgan's spiced rum. I brought it to a hard boil and then turned down the heat and simmered it until all the fluid was absorbed. It took about thirty minutes. After the cookies were baked and cooled I drizzled a glaze over them that was just powdered sugar and Captain Morgan. Everybody says they're one of the best cookies I've made. And I've made a lot of cookies. Read More
(18)
Rating: 5 stars
12/16/2007
My daughters favorite cookie is the filled raisin cookie so I made these for her for Christmas. She loves them!!! How easy to make too! Read More
(8)
Advertisement
Rating: 5 stars
02/09/2010
fabulous cookies!!! I added 1 t. cinnamon because raisins ans cinnamon just go together. I wonder how they'd be with ricotta substituting for the shortening? Read More
(8)
Rating: 4 stars
12/06/2006
I myself do not like raisins so I did not try them although everyone who had them tried to convince me to eat them because and I quote "they are THE BEST raisin cookies that I have ever had!!!" - My Mom. I asked everyone who ate them to rate them 1 to 10 and most rated 9/10 so I decided to rate them a 4/5 due to the fact that I was told more than once that they were a bit too sugary. I definatley recommend that you try to make these cookies. They are very good apparently so happy baking!:D Read More
(6)
Rating: 5 stars
10/24/2005
Wonderful! Read More
(4)
Advertisement
Rating: 3 stars
09/28/2005
not as good as i expected. Read More
(1)
Rating: 5 stars
04/19/2011
Great cookies. But I altered the recipe just slightly. I decreased the cookies by 1/2 cup sugar and by one egg. I also did 1/2 cup shortening and 1/2 cup margerine and added 1 teaspoon of cinnamon. They turned out fantastic. Read More
(1)
Rating: 4 stars
01/20/2020
I have made this several times now. The one thing I do different is soak the raisins in rum. I use about a cup of rum for 2 cups raisins. I put the vanilla in the raisin rum mix and just dump it all into my butter sugar and flour mix. Read More