Raisin cookies are great lunchbox cookies. Loaded with lots of raisins and walnuts these cookies are rolled into balls and then baked. These cookies don’t have oatmeal, just the luxurious taste of raisins and nuts.
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I was going to give you another salad recipe but then I realized school has started and in our family that always meant homemade cookies-in this case raisin cookies.
My oatmeal raisin cookies are pretty popular and so are these, but sometimes you need to cut to the chase.
Table of Contents
Why I Love this Raisin Cookies Recipe
Raisins always remind me of teeny little fingers being thrust into tiny red boxes to retrieve a raisin one by one.
Those were happy days and I don’t know if kids still eat raisins the same way, but I hope they do.
I discovered this recipes years ago and though I love many foods with raisins I particularly love that this cookie highlights the raisin and not the oatmeal.
Truthfully, I also love nuts and this easy raisin cookies recipe is perfectly nutty.
Easy to make and no need to chill the cookie dough, these walnut raisin cookies stay nice and moist for more than a few days.
Raisin Cookie Ingredients
- Raisins (Golden or Dark)
- Dry Ingredients consisting of AP flour, baking soda and salt
- Unsalted Butter at room temperature
- Granulated Sugar
- Brown sugar (Dark or light; I prefer dark because it gives a stronger caramel flavor as it contains more molasses.)
- Large Eggs at room temperature
- Vanilla Extract
- Walnuts (I prefer the flavor of toasted walnuts, but if you don’t have time, that’s OK! Also Feel free to sub in your favorite nut.)
Raisin Cookie Variations
Classic raisin cookies can be made so many ways.
Try adding orange zest or cinnamon to achieve a different flavor.
Chopped peanuts would also be good, as well as pecans or cashews.
Shredded coconut would be a fun addition also.
I could say add oatmeal but then these would turn into raisin cookies with oatmeal which would then make them oatmeal cookies!
Chocolate chips would be amazing or you might just add Raisinets.
Or forget the chocolate chips and add an entire box of Raisinets.
The raisins require soaking in hot water however one could use rum to create an adult cookie!
Yes, I could probably keep going but I’ll leave it to you to choose your poison.
How To Make Homemade Raisin Cookies
Preheat oven to 350. Line a baking sheet with parchment paper or a Silpat pad.
Toast nuts and let cool.
Soak raisins in hot water or if you are making adult cookies, use rum!
Mix dry ingredients together in a large bowl or measuring cup.
In a stand mixer beat butter and sugars until light and fluffy.
Add eggs, 1 at a time, beating well after each addition.
Mix in vanilla. Add dry ingredients, mix until just blended.
Stir in nuts and raisins.
Roll dough into 1″ balls and arrange evenly on baking sheet.
Bake on the middle rack until cookies are light golden brown-about 12 minutes.
Let cookies cool on a wire rack.
FAQ’s
Should you soak raisins before baking in cookies?
Raisins are soaked to make them more plump and also so they won’t draw moisture out of the cookie.
What is the difference between golden raisins and dark raisins?
Golden raisins tend to be sweeter and softer and are treated with sulpher dioxide. Dark raisins are allowed to dry naturally.
More Cookie Ideas
Peanut Butter Oatmeal Chocolate Chip Cookies
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Easy Raisin Cookies Recipe
- Prep Time: 15 Minutes
- Cook Time: 12 Minutes
- Total Time: 27 minutes
- Yield: 4 to 5 dozen 1x
- Category: Cookies/Bars
- Cuisine: American
Description
Soft, chewy raisin cookies are made for the cookie jar. These easy cookies contain no oatmeal-just lots of raisins and lots of walnuts. Make them extra tasty with a simple drizzle or just devour them as they are.
Ingredients
1 1/3 c raisins (Dark or Golden)
2 1/2 c flour
1 t baking soda (3/4 t at high altitude)
1 t salt
3/4 c plus 2 T unsalted butter at room temperature or 1 3/4 sticks
3/4 c sugar
3/4 c packed brown sugar
2 large eggs at room temperature
1 t vanilla extract
2 c toasted walnuts, coarsely chopped
Powdered Sugar Drizzle
1 c sifted powdered sugar
2–3 T whole milk or cream
1/2 t vanilla extract
Instructions
Preheat oven to 350. Line baking sheets with parchment paper or use a Silpat pad.
Soak raisins in enough hot water to cover until soft-about 15 minutes. Drain and set aside.
Toast walnuts on a baking sheet in a 350 degree preheated oven for 7-10 minutes. When you smell them they are ready. Remove and coarsely chop and let cool.
In a bowl or a 4 cup measuring cup combine flour, baking soda and salt.
In a stand mixer or using an electric mixer beat butter and both sugars until light and fluffy. Add eggs, 1 at a time, and beat well each time. Mix in vanilla.
Add dry ingredients, mix just until blended. Stir in cooled nuts and drained and dried raisins.
Roll dough into 1″ balls. Arrange on baking sheets, spacing evenly. Bake until cookies are golden brown, about 12 minutes. Transfer baking sheets t racks and cool 5 minutes, then remove cookies from baking sheet, transfer to wire rack and let cool completely.
May be stored or frozen in an airtight container. Dough can also be made and chilled and baked as directed for about 3 minutes longer.
To Make Glaze:
In a small bowl or measuring cup, combine the ingredients. Whisk until smooth. Drizzle over cooled cookies and let harden before storing.
Notes
See above post for extra additions.
1″ dough balls make about a 2 1/2″ cookie.
