Jumbo Raisin Cookies Recipe

5 2 2
Jumbo Raisin Cookies Recipe
Jumbo Raisin Cookies Recipe photo by
Publisher Photo

Jumbo Raisin Cookies Recipe

Read Reviews
5 2 2
Publisher Photo
"When I was growing up, my mother would make these soft and spicy raisin cookies once a month," writes Becky Melander of Clinton, Michigan. "Since the recipe makes a huge batch, she would freeze some to snack on later."
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 min.
MAKES:
78 servings
TOTAL TIME:
Prep: 25 min. Bake: 70 min.

Ingredients

  • 2 cups water
  • 4 cups raisins
  • 1 cup butter, softened
  • 1 cup shortening
  • 4 cups sugar
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 8 cups all-purpose flour
  • 4 teaspoons baking soda
  • 4 teaspoons baking powder
  • 4 teaspoons salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups (12 ounces) semisweet chocolate chips

Directions

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. Yield: 13 dozen.
Originally published as Jumbo Raisin Cookies in Quick Cooking March/April 2000 , p55

Nutritional Facts

2 each: 179 calories, 7g fat (3g saturated fat), 23mg cholesterol, 236mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 2g protein.

  • 2 cups water
  • 4 cups raisins
  • 1 cup butter, softened
  • 1 cup shortening
  • 4 cups sugar
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 8 cups all-purpose flour
  • 4 teaspoons baking soda
  • 4 teaspoons baking powder
  • 4 teaspoons salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 2 cups (12 ounces) semisweet chocolate chips
  1. In a saucepan, combine the water and raisins. Bring to a boil. Remove from the heat; cool to room temperature (do not drain).
  2. 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.
  3. 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. Yield: 13 dozen.
Originally published as Jumbo Raisin Cookies in Quick Cooking March/April 2000 , p55

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MY REVIEW
newrecipejunkie User ID: 876567 228819
Reviewed Jul. 1, 2015

"These cookies were delicious! I only made 1/2 recipe to try and I'm glad due to the amount of dough. This amount was at the top of my Kitchen-aid paddle! Only changes I made were to reduce the amount of nutmeg and to omit the allspice since I did't have any. I will definitely make these again!"

MY REVIEW
Alesandra User ID: 7002761 40167
Reviewed Dec. 15, 2012

"Oh I love these cookies .I added some walnuts instead of the full 2 cups of simisweet chocolate , I add 1 cup of chopped walnuts and 1 cup of chocolate ."

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