Chewy Raisin Cookies

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I am baking some CHEWY RAISIN COOKIES once again. I finally get to use the Crisco shortening Tita Mely of pinoyamericanrecipes.blogspot.com sent me few months ago. Thanks for sending me tons of nuts. My kids enjoyed cracking the almonds and walnuts. We just get to crack peanuts here.

I also baked CHOCOLATE OATMEAL COOKIES and my BEST RAISIN OATMEAL COOKIES. You may check them all to experience the difference but they all taste good!

CHEWY RAISIN COOKIES

2 1/4 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup Butter Flavor Crisco Shortening
1 cup brown sugar
1 tsp. vanilla extract
2 large eggs, room temperature
1 cup raisins

Preheat oven to 375F degrees.

Combine flour, baking soda and salt in a small bowl. Set aside.

Mix shortening, brown sugar, vanilla at a medium speed with an electric mixer until blended. Add eggs one at a time, mixing well after each addition. Gradually add flour mixture, beating until blended. Stir in raisins.

spoon rounded tablespoonfuls of cookie dough onto ungreased baking sheets and press gently to lightly flaten dough.

Bake for 8 minutes or until lightly browned. Remove from oven and cool on a wire rack.

If you want them crisp, bake for 11 minutes.

Serve your CHEWY RAISIN COOKIES with a cold softdrink.

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