Reviewed: May 27, 2012

Excellent cookies! I followed the directions but substituted 1/2 of the all purpose flour for whole wheat flour and added about another 1/2 teaspoon of vanilla to the dough. I also cooked them on parchment paper. My children inhaled them as fast as they could cool! Will definitely make again!

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Reviewer:

ChristiGreen

Cooking Level: Expert

Home Town: Washougal, Washington, USA

Living In: Chambers, Nebraska, USA

Reviewed: Mar. 25, 2012

These were a huge hit! I followed the recipe, only instead of vanilla extract I used vanilla bean when boiling the raisins. I will be making these again soon! Really great cookie that isn't too sweet. Also I didn't grease the cookie sheet, this lead to less spreading.

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Reviewer:

faithirene

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Cooking Level: Beginning

Reviewed: Dec. 1, 2011

I saw these today and decided to try them. For some reason, I was thinking they would be more like a biscuit, as they look, or like a mini cake as others were saying. So, I didn't think they would be too sweet. However, they are exactly like a "very sweet and thick sugar cookie" in taste and texture. Just not what I was expecting. They are just way too sweet for me. Using the calculate button and changing the servings to 18 will yield 13-14 good sized cookies.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 1, 2011

My mother in law gave me this recipe years ago....the only changes are 2 cups of raisins, 1 cup of oil and only 3 cups of flour. It will take more sugar to coat them. I make these cookies every year for the holidays. Leave them on the cookie sheet for a couple minutes to cool..then remove.

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Reviewer:

Q'scooking

Living In: Avonmore, Pennsylvania, USA

Reviewed: Nov. 12, 2011

READ ME >>> I'M HELPFUL. This recipe is fantastic, however, the "walnut sized" suggestion is not helpful as none of us know what that means specifically. To get this right first time make the dough balls just under 1/8th of a cup in size and keep them AT LEAST 2 inches apart in the oven, as these cookies like to spread out. Funny thing is, even if they spread out and blend into one another, they are still delicious once they've cooled.

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Reviewer:

deedeeaz

Cooking Level: Expert

Home Town: Manchester, Lancashire, England, U.K.

Reviewed: Oct. 12, 2011

I would say that these took more like 20 minutes to cook, but otherwise an excellent recipe. My batch made 46 puffs, and I needed a bit more than 3 T of sugar to coat them in, but maybe that's just my preference for coating! Looking forward to experimenting with other ingredients. Maybe almond or lemon extract rather than vanilla? Or even dried cranberries?

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Reviewer:

PixieHolopainen

Cooking Level: Intermediate

Living In: St. Andrews, Fife, Scotland, U.K.

Reviewed: Aug. 11, 2011

An extremely accurate name for this recipe! --except I did use craisins since I wanted to use them up... so Craisin Puffs. Overall, a good cookie. They baked up very nicely and were deliciously firm yet cakey cookie. It is very lightly flavored...too lightly flavored. I think an extract or liquour could boost thie flavor a bit. Or a touch of lemon zest... My bf suggested using cherries, which was interesting since others have subbed dried cherries. --Perhaps using a liquid other than water to plump the fruit... that would probably help. ANyhow, it will be a fun recipe to play with! What a happy recipe to find when I wanted to bake cookies but found myself without brown sugar!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Oct. 30, 2010

these have become my favorite cookie!! I follow the recipe exactly and they are delicious.

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Reviewer:

LUVMYKITTEE

Reviewed: Oct. 24, 2010

The taste was good but they spread a lot. To stop this I had to add more flour. The end result was good...but I had better raisin cookies by just adding raisins to a basic (good) sugar cookie dough...without soaking the raisins.

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Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Aug. 20, 2010

Really good cookie. Mine didn't flatten as much as the ones pictured...but great none the less. I also added a tsp of rum to the raisin water and another to the batter for a 'rum raisin' variation.

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5 users found this review helpful