Raisin Cookies

This was originally a recipe for chocolate chip cookies which usually turns out crispy. I was going for crispy with these, but since I ran out of white sugar and had to use all brown, they turned out soft this time. Adapted from my favourite Martha Stewart holiday cookie magazine.

Raisin Cookies

Adapted from Martha Stewart

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 1/4 cups unsalted butter, softened
• 2 cups brown sugar
• 1 teaspoon salt
• 1/4 cup water
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet and/or milk chocolate chips

Directions

1. Preheat oven to 350 and line a cookie sheet with parchment.
2. In a small bowl, whisk together the flour and baking soda; set aside.
3. In a large bowl, combine the butter and sugar beating on medium speed until light and fluffy.
4. Reduce speed to low and add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute.
5. Add the flour mixture and mix until just combined, then stir in the chocolate chips.
6. Use a small cookie scoop and place balls of dough about 2 inches apart on the cookie sheet.
7. Bake until cookies are golden brown about 8-10 minutes.
8. Remove from oven, and let cool on baking sheet 1 to 2 minutes then transfer to a wire rack, and let cool completely.