This recipe will use my supply of brown sugar and raisins. Restocking ingredients like these is an ongoing update of cupboard foodstuffs.
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These are what I call "cakey cookies" because they aren't chewy except for the raisins.
SIMPLE Raisin Cookies
Preheat oven to 375° and place the oven rack in the center of the oven. Line baking sheets with parchment paper or "Release" foil.
In the bowl of your electric mixer, beat together the flour, baking powder, salt, and ground cinnamon. Add the brown sugar, softened butter, egg, milk, and vanilla extract and beat for one minute. Add the raisins and beat until incorporated.
Drop the batter by heaping teaspoonfuls onto the prepared baking sheet, spacing the cookies a couple of inches apart. Bake the cookies for about 8 - 10 minutes, or until the tops of the cookies are just barely touched with color yet the edges are golden brown. Remove from oven and transfer the cookies to a wire rack to cool. Makes about 4 dozen cookies.
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup light brown sugar (or dark)
1 1/2 sticks softened butter
1 large egg
1/4 cup milk
1 teaspoon pure vanilla extract
1 cup dark raisins (or golden raisins)