Cinnamon Raisin Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, beat brown sugar and butter with electric mixer on medium speed until creamy. On low speed, beat in vanilla and eggs until well blended. Beat in flour, baking soda, cinnamon and salt until well blended. With spoon, stir in oats, cereal and raisins.
• On ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
• Bake 12 to 15 minutes or until set and golden brown. Immediately remove from cookie sheets to cooling racks.

Steps:

• In a bowl, combine eggs, cinnamon, extract and cookie mix; mix well. Stir in raisins and nuts. , Drop by rounded tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set and edges are lightly browned. Cool 1-2 minutes before removing to wire racks.

Steps:

• Beat the butter, muscovado sugar, caster sugar and 2 tsp cinnamon together with an electric whisk for 2-3 mins until well-combined. Add the egg, flour, baking powder and raisins, if using, and continue to beat until the mixture becomes a uniform dough. Roll tablespoons of the dough into balls between the palms your hands (you should have 12-15). Chill in the fridge for at least 2 hrs until firm, or overnight. The unbaked dough balls will keep in an airtight container in the freezer for up to three months (see tip, below).
• Heat the oven to 180C/160C fan/ gas 4 and line two large baking trays with baking parchment. Place the dough balls 3-4cm apart on the prepared baking trays to allow the mixture to spread without touching. Bake for 10-12 mins until lightly golden at the edges but still soft and gooey in the centre. Leave to cool completely on the baking trays.
• Mix the icing sugar with the remaining cinnamon, then dust over the cookies. Will keep in an airtight container for up to five days.

Steps:

• Combine the raisin filling ingredients in a saucepan and heat over medium heat until the raisins are plump and the liquid has almost completely evaporated (about 10 minutes).
• While the raisin filling is heating, cream the butter and brown sugar together, mix in the dry ingredients and 1 tablespoon of water (it will be very crumbly).
• Press half of the mixture (about 2 cups) firmly into the bottom of a greased 9"x13" pan and spread with the raisin filling.
• Mix 1 tablespoon of water with the remaining crumbs and scatter over the raisin filling.
• Bake at 350°F for 35 minutes and then cool slightly.
• Mix together the cinnamon icing, adding enough milk to make a drizzling consistency, drizzle over the top and cut into squares.