I usually only bake cookies for holidays, or if I have family staying with us, but every once in a while I get a craving for a homemade cookie. I like to enjoy a cup of lavender tea in the evening, and a cup of tea just needs a cookie or two. I prefer cookies that made with nuts, or spice cookies, not the huge stuffed cookies that have become so popular lately. These cookies are semi-soft and are studded with plump raisins and flavored with a generous helping of cinnamon.
Cinnamon raisin cookies will always remind me of my Mother-In-Law who always had some around to serve to guests along with a cup of espresso when they visited. These cookies also bring back many years of fond memories of the family gathered around her kitchen table for hours chatting and laughing together over coffee and cookies. Just the aroma of these cookies baking brings me back in time and always make me smile.
These cookies are best enjoyed a day or two after baking but can be kept up to five days stored in an airtight container. They will firm up a bit as they sit, but the flavor is still amazing. I often bake a double batch and store them in batches in my freezer to ensure that I can enjoy fresh tasting cookies whenever I crave one as they thaw in just minutes.
Deborah Mele 2017
Cinnamon Raisin Cookies
Semi-soft cookies studded with plump raisins and flavored with cinnamon.1
- 1 Cup (2 Sticks) Unsalted Butter
- 2 Cups Raisins
- 1 1/4 Cups All-Purpose Flour
- 1 Cup Whole Wheat Pastry Flour, Spelt Flour, or Oat Flour
- 1 Tablespoon Ground Cinnamon
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Salt
- 1 Cup Brown Sugar
- 2 Large Eggs
- 1 1/2 Tablespoons Vanilla Extract
- Place the butter in a saucepan and melt over medium low heat.
- Add the raisins, mix well, and let sit to plump for 10 minutes.
- Preheat oven to 350 degrees F. and line two baking sheets with parchment paper or silicon liners.
- In one bowl, stir together the two flours, cinnamon, baking soda, salt.
- In another bowl, add the melted butter and raisins, brown sugar, eggs, and vanilla, and mix well with a wooden spoon.
- Pour the dry ingredients into the wet, and stir just until you no longer see any flour.
- Using a heaping tablespoon, drop the batter onto the prepared baking sheets leaving a couple of inches between each cookie as they will spread.
- Bake until the cookies are just set, and lightly browned around the edges.
- Cool 15 minutes, then enjoy!