Best 5 Sams Brown Sugar And Raisin Cookies Recipes

MOM'S SOFT RAISIN COOKIES

Steps:

• Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain). , Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.

BROWN SUGAR RAISIN COOKIES

Steps:

• Bring raisins and water to a boil.
• Cool thoroughly.
• Cream sugar and shortening.
• Add egg and vanilla and mix well.
• Add raisins and 1/2 cup of the liquid and mix well.
• Add flour mixture, mix well then add walnuts.
• Drop by teaspoonful onto greased cookie sheet.
• Bake at 350 degrees for 10 minutes.

SAM'S BROWN SUGAR AND RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees.
• Line cookie sheets with parchment or grease.
• Cream butter and add sugar, beating until fluffy.
• Add egg and vanilla.
• Beat until just creamy.
• Stir in flour, baking powder, and salt.
• Mix well.
• Stir in raisins and, if you're adding them, walnuts.
• Drop by teaspoonfuls onto prepared sheets.
• Bake in upper third of oven for 10 to 12 minutes until just barely golden (See Note).
• Cool for 2 minutes on cookie sheet and move to a wire rack to finish cooling.
• This recipe doubles quite nicely.
• NOTE--Don't overbake these cookies or when they are cooled, they WILL (I guarantee this) be completely rock hard...they should look underbaked coming out of the oven.

OLD-FASHIONED RAISIN SUGAR COOKIES

Steps:

• Preheat the oven to 425°; lightly grease (or line with parchment) two baking sheets.
• In a bowl, beat together the butter, sugar, vanilla, baking powder, and salt.
• When smooth, beat in the egg.
• Add the flour and raisins, stirring until well combined.
• Drop the dough by the tablespoonful onto prepared baking sheets.
• Using the bottom of a glass dipped in sugar, flatted the dough to a scant 1/2 inch thick.
• Bake the cookies for 9 minutes, until they are barely set and just starting to brown around the edges.
• Remove them from the oven, let them rest on the pan until you can move them without them breaking, then transfer to a rack to cool.
• *For crisp cookies, bake in a 350° preheated oven for 13-15 minutes, until the cookies are starting to brown around the edges.

CLASSIC OATMEAL-RAISIN COOKIES

Steps:

• Heat oven to 350 degrees. Butter two large cookie sheets, or line them with parchment paper or reusable silicone liners.
• Using an electric mixer, beat butter in a large bowl until creamy. Add brown and granulated sugars, then beat until fluffy, about 2 minutes. Beat in eggs, one at a time, until fully incorporated. Then, beat in vanilla extract.
• In a separate bowl, use a wooden spoon or spatula to mix together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Stir in oats and raisins.
• Spoon out dough by large tablespoonfuls onto prepared cookie sheets, leaving at least 2 inches between each cookie.
• Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Store in an airtight container at room temperature.