Brianne Britzius
January 26, 2011



My family and I visit my dad's parents once a week, and part of our ritual is to bake cookies beforehand to give them something sweet to nibble on during the week.

We usually buy the ready made cookies, but this week I decided to dig into my grandmother's recipe box and find a homemade version.

And boy did it pay off! These are super-moist and rich with spices and plump raisins. 

I think there are two ingredients that make the difference in these cookies. You will cook the raisins in water for 20 minutes to plump them up, and also add some of the cooking liquid to the batter.

I baked one sheet for 15 minutes (the original cooking time; on left in the picture) and they still turned out moist. However, my family likes chewy and/or very moist cookies, so I cut the time to 12 minutes on the last two batches (on right in the picture) which makes almost a cake-like cookie.

But however long you cook these, I guarantee they'll disappear in just a few days so enjoy them while you can.

Oatmeal Raisin Cookies -- Makes about 60 cookies

1 1/2 cups cooked raisins

1 1/2 cups water

6 Tbs raisin water

1 cup unsalted butter, softened

1 cup sugar

1 tsp. vanilla

2 eggs, beaten

2 cups flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1/2 tsp. ground cloves

2 cups oats (I use Quaker quick oats)

1.Preheat oven to 350 degrees.

2. In a small pan, add the raisins and water. Cook on med-high heat for about 20 minutes until raisins are plump. Drain the raisins and reserve 6 tablespoons of water; because it will be hot, you can cool in in the freezer for 15 minutes or so.


3. Cream butter and sugar with a mixer. Add eggs, vanilla, and raisin water and mix well.


4. In another bowl, mix flour, soda, salt, and spices. Add to wet mixture and mix well.


5. Fold in oats and raisins. You may need to use a spoon at this point.


6. If dough is too soft, cool in the freezer for 10 minutes. Form dough 
into golf ball-sized balls and place onto a lightly greased baking sheet about 1/2 an inch apart.


7. Bake at 350 degrees for 12-15 minutes. Let cool completely before moving to an air-tight container.

You May Like