Sarahs Chewy Chocolate Raisin Cookies Recipes

Steps:

• In a small bowl, combine the eggs, vanilla extract, almond extract and raisins. Cover and refrigerate for at least one hour. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Mix in the raisin mixture until well blended. Stir in oats. Roll into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Bring raisins and brandy to a boil in a small saucepan. Remove from heat, and let stand for 20 minutes. Meanwhile, whisk together flour, cocoa, 1 teaspoon cinnamon, the baking soda, and salt.
• Preheat oven to 325 degrees. Beat butter and brown sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Add honey, and beat until creamy. Reduce speed to low, add flour mixture, and beat until combined. Drain raisins; discard liquid. Add raisins and chocolate to dough. Mix to combine.
• Whisk together sanding sugar and remaining 1/2 teaspoon cinnamon. Scoop 2 tablespoons dough. Roll in cinnamon-sugar mixture, and shape into a ball. Roll in cinnamon-sugar mixture again to coat completely. Repeat with remaining dough. Transfer to parchment-lined baking sheets, spacing about 2 inches apart, as you work. Bake until just set and starting to crack, 18 to 20 minutes. Let cool on sheets.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time; add vanilla.
• In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. With mixer on low, gradually add flour mixture and beat until well combined. Beat in oats and raisins until just combined.
• Arrange 3/4-cup balls of dough on prepared baking sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake, rotating halfway through, until golden brown, about 16 minutes. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.

Steps:

• In a mixing bowl, mix flour, salt, and baking soda.
• Put shortening into medium sized bowl.
• Using electric beater, beat in brown and white sugars.
• Beat in eggs and vanilla.
• Sift and beat in flour mixture.
• Beat for 2-3 minutes or until dough is light and fluffy.
• Stir in raisins.
• Spoon onto ungreased baking pan, about two inches apart.
• Bake at 350°F for 12-15 minutes or until golden brown on top.

Steps:

• In a bowl, cream butter and sugars. Add the eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture and mix well. Stir in cereal, raisins and coconut. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 5 minutes before removing to wire racks.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside.
• In a large bowl, using a spatula, cream together butter, sugar, and salt. Add egg, vanilla, and 1/4 cup water; mix until well combined.
• In another large bowl, mix together flour, oatmeal, cinnamon, baking powder, baking soda, and nutmeg. Fold into the butter mixture until well combined. Add raisins and stir until well combined.
• Using a 1 1/2-inch ice cream scoop, scoop out cookie dough onto prepared baking sheets, about 1 1/2 inches apart. Transfer baking sheets to oven, and bake until edges begin to brown, about 20 minutes. Let cookies cool on baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

Steps:

• Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
• When the butter is soft, wash your hands and put on an apron.
• Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy. Beat in the sugar until it is thoroughly mixed.
• Crack open both eggs, and put them into the bowl that has the butter and sugar in it. Be careful not to get any bits of eggshell in the bowl. Beat the eggs with the butter and sugar until they are all mixed in.
• Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
• Sift them into the bowl with the butter, sugar and eggs. Slowly mix everything together with the wooden spoon until it becomes brown and gooey. Then mix in the raisins.
• Have an adult turn on the oven for you and set it to 350 degrees.
• Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth. Smear the remaining 1 or 2 teaspoons butter all over the foil. Scoop up a teaspoon of the batter. Now, take the second teaspoon and use it to push the batter off onto the cookie sheet. Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies. Don't worry that you have batter left over. You can make another batch of cookies.
• Have an adult help you put the cookie sheet into the oven. Let the cookies bake for 15 minutes - the tops will no longer look shiny. Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack. Let them cool while you make another batch of the cookies with the rest of the batter.

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.