Toll House Raisin Cookies
The other day I was craving a few cookies and so I thought I would make chocolate chip, but it is a little hard to do when you don’t have the chips. I did have raisins so I thought why not!
Two ways to make them using a dry raisin firms the cookie up a bit more or you can reconstitute you raisins in hot water or brandy or dark rum, which leaves you with a moist very soft cookie.
The recipe is basically Toll House cookies using raisins instead of chips.
Ingredients for Tollhouse Raisin Cookies.
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- 3/4 Cup of sugar
- 3/4Cup packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 Cups Raisins either dry or reconstituted
- 1 Cups chopped nuts (optional)
Directions for Toll House Raisin Cookies
Preheat oven to 375°
In a bowl combine the flour, baking soda,and salt.
In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.
Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 – 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.
Makes about 3 dozen cookies.
Here are a few items to help make this recipe:
OXO Good Grips Medium Cookie
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch
Cookies without chocolate- WELL THEN I’M IN!!!!!!!!!!!! 5 paws for the puppy friendly version.
Ingredients
- 2 1/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- 3/4 Cup of sugar
- 3/4Cup packed brown sugar
- 1 tsp vanilla
- 2 eggs
- 2 Cups Raisins either dry or reconstituted
- 1 Cups chopped nuts (optional)
Instructions
- Preheat oven to 375°
- In a bowl combine the flour, baking soda,and salt.
- In a mixer place the softened butter both sugars and vanilla and cream until well mixed. Add the eggs one at a time and mix thoroughly before adding the second. Slowly add the dry ingredients and when thoroughly combined, add the raisins and nuts and stir them into the batter.
- Drop tablespoon size drops of batter (#60 scoop) onto ungreased baking sheets and bake for 9 - 11 minutes. Remove from oven and let sit on baking sheet for about 2 minutes before placing on wire racks to cool completely.
- Makes about 3 dozen cookies.
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