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Rating: 3.96 stars
26 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3

A delightful cookie. Pineapple purists can leave out the raisins and nuts.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

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  • In a medium bowl, cream together the brown sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, raisins and nuts. Drop by heaping spoonfuls onto the prepared pan.

  • Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Remove from the baking sheet to cool on wire racks.

Nutrition Facts

285 calories; protein 4.1g; carbohydrates 45.8g; fat 10.4g; cholesterol 51.3mg; sodium 154.6mg. Full Nutrition
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Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2006
I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small cookies and don't overbake they should be nice and moist. They don't spread out and flatten like chocolate chip cookies. They stay pretty much mounded up. Read More
(31)

Most helpful critical review

Rating: 1 stars
07/05/2007
These were such a dissapointment. I stayed true to the recipe and the cookies were not what I was looking for. Read More
(4)
26 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
04/18/2006
I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small cookies and don't overbake they should be nice and moist. They don't spread out and flatten like chocolate chip cookies. They stay pretty much mounded up. Read More
(31)
Rating: 5 stars
05/04/2009
I couldn't put the nuts in because of allergies. I spread in a cake plate (9X13) and baked for 45 minutes. It made the best bars!! I didn't have time for cookies but this sounded like it would work for a bar...and was wonderful!! Thanks for shareing. Read More
(30)
Rating: 5 stars
08/23/2008
DO NOT make huge cookies! The cookies spread out too much and were still very very gooey after baking. Also do not add more pineapple than the recipe calls for or else the cookies will be too wet. Over all very very tasty. I will make these again. Read More
(15)
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Rating: 5 stars
04/26/2005
I made this for my class in school! everyone who tried them said they were awesome! Read More
(11)
Rating: 5 stars
02/22/2010
These are great! I did add 1/4c of extra flour I used cranberries instead of raisins and added 1/2c coconut. I lowered the temp to 325 and increased the time to 12mins. Excellent!!!!!!! Read More
(11)
Rating: 4 stars
01/13/2007
These were good~~~very soft cookie. I used white sugar in lieu of brown. I used crushed pineapple that was unsweetened, perhaps sweeten would be better? My only complaint is perhaps they were not sweet enough... Read More
(6)
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Rating: 5 stars
06/22/2009
I tried this recipe with a couple of changes. I used dried cranberries instead of raisins and macadamai nuts instead of walnuts. They were so good and a huge hit at the office. I had to cook them a couple of minutes longer. Read More
(6)
Rating: 1 stars
07/05/2007
These were such a dissapointment. I stayed true to the recipe and the cookies were not what I was looking for. Read More
(4)
Rating: 5 stars
02/05/2010
I just made these cookies and they are wonderful!! I added coconut but would be just as good without. They are cakelike and soft; wonderful with a cup of coffee!!! Read More
(3)