Raisin Cookies Recipe - Allrecipes.com
Raisin Cookies Recipe

Raisin Cookies

Recipe by  

"These raisin cookies are soft and spicy. A wonderful winter snack."

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream the shortening and brown sugar. Add eggs, mix well. Sift together the flour, cinnamon and baking soda; stir into the creamed mixture. Finally, stir in the milk and the raisins.
  3. Drop dough by rounded spoonfuls onto an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheet to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Dec 05, 2008

This recipe is almost identical to my Grandmother's. She also added 1/2 tsp of cloves, 1 cup of walnuts increased raisins to 1 cup. I make them for my brother's birthday - it's a family tradition.

Most Helpful Critical Review
Mar 07, 2011

These tasted delicious, but always came out flat as a pancake for me.

Jan 04, 2009

These are tasty and addictive - I couldn't have just one or two! The only change I would make is by adding a bit more raisins next time (and I will definately make these again). Thanks for sharing these tasty little morsels!

Jan 05, 2004

I tried this cookie recipe with my 7 year old daughter because she had to make a healthy snack for brownies and needed me to help her with the cooking. Very simple recipe, easy to follow, no rolled oats (which was perfect for us) not to fond of rolled oats, and they tasted marvelous. The only thing different is that I soaked the raisins for 2 hours before making these cookies to make the cookie moist. OTher than that...we had a great time making them and my daughter received her cooking badge. Great cookies!From Saskatchewan

Mar 02, 2009

EASY,EASY,EASY, and something this great shouldn't be sooo easy! THANK you for a recipe I'm sure to turn to often. I love oatmeal and raisin, so I did make a small substitute. I replaced 1/2 cup of flour with 1 cup oatmeal flour that I blended up in my food processor. The oatmeal flour makes a chewy cookie, and is more soluable, so it takes a cup to replace 1/2 cup of flour. yummy!

Sep 07, 2010

These cookies are delicious and absolutely error proof. I didn't have enough brown sugar so I substitued one cup of the brown sugar with white sugar. I think this is why my cookies came out much fluffier than those pictured above. My flour was also half whole wheat, which made for a healthier cookie. Even though I had to referigerate some of the dough and bake it into a second batch today, both batches came out beautifully. Surely, my cookie tin will be empty again by the end of the day.

Dec 04, 2008

These are excellent cookies! I did make a couple changes, however. I didn't have any shortening or real butter so I substituted 3/4 cup canola oil and added 1 teaspoon vanilla extract. After adding the milk the batter was too thin to make drop cookies so I just poured the batter into a 9 X 13 pan and baked them until they were light golden brown. Delicious!

Dec 02, 2006

This recipe was a lifesaver. I had an inhuman craving for oatmeal raisin cookies, yet I had no oatmeal. I made this instead and boy was I satisfied. So satisfied, in fact, that I ate most of it as batter before I cooked them. Alas, I did not receive a cooking badge for this. :)


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  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 45.3 g
  • 15%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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