Thursday, March 22, 2012

Raisin Cookies

This is originallly a recipe for chocolate chip cookies (but I used raisins) and usually turns out crispy which is what I was going for, but for whatever reason they were soft this time. Maybe because I didn't have white sugar so I used all brown. Adapted from my favourite Martha Stewart holiday cookie magazine but also available online (see bottom of post).

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

Preheat oven to 350 and line a cookie sheet with parchment.

In a small bowl, whisk together the flour and baking soda; set aside.

In a large bowl, combine the butter and sugar beating on medium speed until light and fluffy.

Reduce speed to low and add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute.

Add the flour mixture and mix until just combined, then stir in the chocolate chips.

Use a small cookie scoop and place balls of dough about 2 inches apart on the cookie sheet.

Bake until cookies are golden brown about 8-10 minutes.

Remove from oven, and let cool on baking sheet 1 to 2 minutes then transfer to a wire rack, and let cool completely.

Adapted from Martha Stewart.

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