Best Jumbo Raisin Cookies Recipes

JUMBO OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.
• Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

JUMBO RAISIN COOKIES

Steps:

• In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain). , In a large bowl, cream butter, shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in chocolate chips and raisins with any liquid. , Drop by heaping tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

JUMBO RAISIN SPICE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, beat butter until soft. Mix in the vanilla and sugar. Add the eggs and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, salt, ginger cinnamon and nutmeg. Gradually stir into the butter mixture. Stir in raisins and peanuts. Mixture will be stiff. Take tablespoon-sized pieces of dough and roll into a ball. Place onto cookie sheets and flatten slightly to 1/2 inch thickness.
• Bake for 15 to 18 minutes in the preheated oven. Let cool on wire racks.

ALL-BRAN* ORIGINAL JUMBO RAISIN SPICE COOKIES

Steps:

• ((I soak my raisins in water for a few hours before making the cookies, just to plump 'em up.)).
• Stir together flour, soda, cinnamon, ginger, cloves and salt. Mix in cereal and raisins. Set aside.
• Cream together shortening and brown sugar in large mixer bowl. Beat in eggs and molasses. Stir in dry ingredients mixing until well combined ( mixture will be quite dry ).
• Shape dough into 4 cm (1 1/2") balls; roll in granulated sugar if desired. Place on lightly greased cookie sheets and flatten with a fork, allowing 6 cookies per sheet.
• Bake at 190C (375F) 7 - 8 minutes or until lightly browned. ( Do not overbake or cookies become very crunchy when cooled ) . Cool on baking sheets 2 - 3 minutes, then remove to racks to cool completely. Store in airtight container.

JUMBO RAISIN COOKIES

Steps:

• Cook raisins in boiling water for 5 minutes, then let them cool.
• Cream shortening; add sugar and beat well.
• Add eggs and beat until well blended.
• Add vanilla and cooked raisins.
• Combine flour, baking powder, salt, soda and spices.
• Add to the creamed mixture and mix well.
• Drop by spoonfuls on greased cookie sheet.
• Bake at 325 degrees for 10 to 15 minutes.

JUMBO RAISIN COOKIES

Steps:

• 1. Boil together raisins and water for 5 minutes.Cool
• 2. Cream together shortening, sugar, eggs and vanilla. Add cooled raisins and juice.
• 3. Sift together remaining ingredients except for nuts.
• 4. Add nuts, mix well and drop by teaspoonful on greased baking sheet. Bake at 375 F for 12- 15 minutes or until done.

JUMBO OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350°. In a bowl, whisk together flour, baking soda and salt. Set aside. With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats and raisins; beat just until combined. Drop level 1/4 cup measures of dough, two inches apart, onto baking sheets. Bake until cookies have spread and are golden brown and soft to the touch, about 16 to 20 minutes. Cool 5 minute on sheet; transfer to wire rack and cool completely.

JUMBO OATMEAL RAISIN COOKIES

Steps:

• Heat oven to 400°.
• Combine flour, baking soda, baking powder and salt in a medium bowl; set aside.
• Beat butter in the bowl of an electric mixer until softened; beat in sugars until well blended; beat in the eggs, one at a time, blending well after each addition; beat in vanilla, fold in the flour mixture with a spatula.
• blend 5 seconds with the mixer on low; the batter will be thick; stir in the oats, raisins and nuts.
• Drop by rounded tablespoonful onto ungreased cookie sheets 2 inches apart.
• Bake until lightly browned and edges are set, 12-15 minutes.
• Cool cookie sheets on a wire cake rack 1-2 minutes; gently remove the cookies from the sheets to the rack; cool completely.

GRAMMA D'S JUMBO RAISIN COOKIES

Steps:

• 1. Boil raisins and water together 5 minutes. Cool. (DO NOT DRAIN THE LIQUID OFF OF THE RAISINS) Cream shortening and sugar. Add the eggs and beat well. Add vanilla and cooled raisins. Sift the flour, baking powder, soda, salt, cinnamon, nutmeg and allspice together and add to the raisin mixture. Blend well. Add the nuts and chill dough. Dropped on a greased cookie sheet or a parchment paper lined cookie sheet and bake at 400 degrees for 12 to 15 minutes. ****this batter is thick*****

JUMBO RAISIN COOKIES

Steps:

• Cream shortening, sugar, eggs and vanilla.
• Add cooled raisins, including liquid.
• Add flour, baking powder, soda, salt and spices.
• Mix well.
• Stir in chopped nuts.
• Drop by spoonfuls on cookie sheet.
• Bake @ 375 F for 12 to 15 minutes.
• DO NOT overbake!

JUMBO RAISIN COOKIES

Steps:

• Place water and raisins in a small saucepan, and bring to boil. Boil 3 to 4 minutes. Set aside to cool.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.
• In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla. Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the walnuts. Drop by tablespoonfuls onto the prepared cookie sheets.
• Bake for 12 to 15 minutes in preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.