This cinnamon raisin cookie recipe is the best because of one extra, easy step, that makes all the difference. You'll never make another raisin cookie recipe again. These cookies are a melt-in-your-mouth dreamy treat.
This truly is the best cinnamon raisin cookie recipe. With just one extra (secret) step, or trick, if you will, other recipes just can't compete with it.
These cookies are SO incredibly buttery and cinnamon-y! And the raisins – oh, the raisins – you don't even have to be a raisin fan to appreciate them!
They're soft and crisp, and buttery and cinnamon-y -- all at once!
The Secret to Making the Best Cinnamon Raisin Cookies
The secret is that before the raisins are added into the batter, they soak for about an hour in warm, cinnamon-vanilla infused melted butter.
They become soft, plump and rich with flavor.
Now imagine all of this held together by a lovely, perfect combination of a soft and crisp cookie.
*I use a similar technique with lemon zest in my lemon blueberry cookie recipe.
The Ingredients
- raisins - Golden or dark -- both work really well in this recipe, though I prefer golden.
- ground cinnamon
- unsalted butter - I always bake and cook with unsalted butter so I can better control exactly how much salt goes in the recipe.
- pure vanilla extract - I like this one.
- all-purpose flour - If you're gluten-free, see Substitutions and Variations below.
- baking soda - If you don’t bake regularly, it’s a good idea to check to be sure your baking soda is still good. To do so, pour a couple of tablespoons of vinegar or lemon juice over about ¼ teaspoon of the baking soda. If it starts to fizz, it’s still good.
- kosher salt - I bake (and cook) with Kosher salt because of its larger flake size and it usually doesn't contain additives. (If you use table salt, use half the amount.)
- granulated sugar
- brown sugar
- eggs
(See recipe card below for quantities.)
Substitutions and Variations
- all-purpose flour - This can be substituted with Cup4Cup Multipurpose Gluten-Free flour. Use 2 tablespoons less than the instructed amount.
- If you want to add chocolate chips and/or oats, follow this version derived from the cinnamon raisin cookie recipe.
Recipe Tips
- Please be patient and wait the full hour while the raisins are soaking in the butter mixture. This is where the magic happens, and it's the key to success of this recipe.
How to Make Them
- Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 5 minutes. Then turn the heat off, keep the pot covered, and let it sit for 55 minutes.
- While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
- Combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
- Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
- Use an approximately 2-inch cookie scoop to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
- Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
- Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.
More Cookie Recipes with Raisins
I think this raisin cookie recipe is the best of all time, though that doesn't mean the below recipes aren't also amazing. 😉
- Peanut Butter Trail Mix Cookies
- Healthy Gluten-Free Pumpkin Cookies
- Spiced Granola Breakfast Cookie Recipe
I love these cinnamon raisin cookies, and for me to be this crazy about a cookie without chocolate, well . . . that's really saying something.
Get those raisins soaking, and get these cookies made by the time the kids return home from school. Or in time for dessert, or a weekend get together, or just in one and a half hours for the best snack ever!
How to Store Them
- Once they're completely cooled, these cookies can be stored in an airtight container, at room temperature for up to 3 days. If you don’t plan to serve them within the first couple days after baking them, you can freeze them.
- They can be kept frozen in an air-tight container for up to a month. (Longer is okay, but the longer they’re frozen, the more moisture they’ll loose.)
Enjoy every last crumb!
The Best Cinnamon Raisin Cookie Recipe
Ingredients
- 1 cup unsalted butter
- 2 cups raisins
- 1½ tablespoons pure vanilla extract
- 1½ tablespoons ground cinnamon
- 2¼ cups all-purpose flour
- 1½ teaspoons salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- 1 cup golden brown sugar
- 2 large eggs
Instructions
- Prepare the raisins: Add the butter to a medium-sized sauce pot and place it over low-medium heat. Once the butter has melted, turn the heat to low. Add the raisins, vanilla and cinnamon and stir to blend. Cover and let this gently simmer for 5 minutes. Then turn the heat off, keep the pot covered, and let it sit for 54 minutes.
- Preheat oven and prep baking sheets: While the raisins are soaking, preheat the oven to 350°F. Cover 2 baking sheets with parchment paper, set aside, and adjust two racks towards the center of the oven.
- Mix dry ingredients: In a medium-sized mixing bowl, combine the flour, salt and baking soda. Set aside. Add both sugars to a large mixing bowl and set aside.
- Combine all of the ingredients: Once the raisins are done soaking, add the mixture to the bowl with the sugar and mix to blend. Then add the eggs and mix until they are fully incorporated. Add the dry ingredients to the wet ingredients. Mix just until you no longer see any dry spots.
- Shape the batter: Use a cookie scoop (approximately 2 inch) to drop the batter onto the parchment-lined baking sheets. Gently press each one down about a bit with the palm of your hand. There should be a couple of inches between them.
- Bake the cookies: Bake in the preheated 350°F oven until they're set and slightly golden along the edges, about 12 minutes.
- Cool the cookies: Let them cool on the baking sheet for at least 10 minutes and then transfer them to a cooling rack.
NOTES
NUTRITION
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Jeanne @JollyTomato
I can tell just by looking at these cookies that you are not exaggerating! They look positively scrumptious! I would love to make some but I'd have to make a double batch because I'm certain I would eat at least one batch all by myself. ; )
valentina
Thanks so much, Jeanne! Hope your whole family loves them -- or just you 😉 xoxo
Tori
I made these, twice, since I found this recipe two weeks ago... looks like a more than once a month staple in this household ? They taste even better than the picture looks! Brilliant with the raisins!
Tori
Delightful recipe!
valentina
Thank you, Tori! 🙂
DBP
It is the "Best" cinnamon raisin cookie recipe - I make them every Monday for my bowling team (they now have an addiction) -
I did add a pinch of nutmeg
valentina
Thank you both so much! 😀
Karen
These cookies are amazing this is a keeper for sure thanks!!!
valentina
Thanks so much, Karen! I'm so happy you liked them. Happy holiday season and thank you for trying my recipe. 🙂
Michelle
This is one of the best cookie recipes EVER and I have already made it a few times after the first (extremely successful) try. I think the trick is the high amount of butter and soaking the raisins, Now that I know the recipe, I have improvised with great success:
cut out white sugar, cut brown sugar by a third, added bits of candied orange peel, pecans and some dark chocolate chips and put a couple granules of himalayan salt on the top. (Soak orange in pecans in butter as well.) THANK YOU, Valentina!
Valentina
Hi Michelle, Thanks for writing in and trying my recipes. What delicious additions you made -- the orange in the melted butter sounds divine. The touch of salt on top is an excellent idea. Soaking the raisins is indeed magical. Hope you keep loving them! 🙂 Warmly, Valentina
Laura
I was drawn to this recipe because of the way the raisins are prepared.I am so over oatmeal/raisin cookies, & this recipe got my attention!
After the cookies were done & cooled down, then we tasted one, OMG
This is my absolute favorite raisin cookie EVER 💖💖💖💖
Next time I’m going to make the full recipe rather than half like I did this time.
We are sooooo in 💖💖💖💖with these cookies 🍪
Valentina
Thank you so much, Laura! I'm so happy you love them and my raisin-soaking technique. Thanks for visiting the site and trying the recipe. Happy holiday season. 🙂 ~Valentina
Cathy | She Paused 4 Thought
I am with Jeanne, those cookies look amazing!
valentina
Thanks so much, Cathy! XO
David
I want to make these soon... both for me, and for my honorary mom, who loves anything with cinnamon! Will report back!
valentina
I hope everyone loves them, especially your mom! 😀
Deb|EastofEdenCooking
We are a cookie loving family! Soaking the raisins is a fabulous idea, in butter no less! This is the perfect cookie to start the season of fall baking.
valentina
Thank you Deb. Don't you just love fall baking? Those spices! 🙂
Anjali
The combination of cinnamon and raisin has always been a favorite of mine! Especially when they're both in one cookie!
valentina
I so agree! Those two belong in cookies! 🙂
swayam
This is just soooo good!! God..Its around 1:30 am here and here I am wishing it was breakfast time
valentina
It's always time for a cookie, though. 😉
Kristen
LOVE cinnamon raisin cookies. I am so trying this!!!
valentina
Yay! Hope you enjoy! 🙂
Nupur Mehra
Thats brilliant! Such a simple recipe.
Your blog is an example of how niche blogs can be a great success. Very innovative and amazing blog.
valentina
You've made my day! Thank you so much! 😀
Sarah @ Champagne Tastes
Oh man.. These sound ridiculously amazing. I need to start hoarding cookie recipes for when I'm snowed in this winter!
valentina
Snow or not, I love the idea of cookie hoarding!
jayne
These cookies do look so good! I could eat about 5 right now 🙂 great recipe
valentina
Thanks so much, Jayne! 🙂
Tamara
These were a hit! Instead of cinnamon I did use pumpkin spice though. Thanks!
valentina
Oh I love that you used pumpkin spice. Brilliant! Thanks for sharing. 🙂 ~Valentina
Sam
The idea of soaking raisins in butter sounds genius! Gotta try it out!! Would I be able to add oats to make this an oatmeal raisin cookie? And how much would I add?
valentina
Hi Sam, You can add 1 cup of oats, along with the flour. Sounds delicious, and thanks for checking out my recipes. 🙂
Gemma Williams
These cookies came out better than I was expecting though the mixture makes a lot more than I was expecting I'm hoping it will keep in the fridge until tomorrow for me to make the rest
valentina
Hi Gemma! It will definitely keep -- for a few days even, if it's wrapped tightly. So happy you like them. Enjoy! ~Valentina
Frankie
Amazing recipe! Super delicious and buttery. They were nice and soft witt a crunchy outside. Lovely! I might add a little nutmeg next time
valentina
Thank you so much, Frankie! So happy you tried them a loved them! A touch of nutmeg would be lovely. 🙂
Denise
OMG, I just made these. Absolutely the best cookie ever!!!!!
valentina
Thanks so much, Denise! I'm so happy you loved them! Cheers and happy holiday season. 🙂
Anmari
These sound amaazing! Hmm do u remove the plumped up raisins first before using an electric mixer to mix in the melted butter and sugars? I imagine itll be difficult to mix together with the raisins.
valentina
Hi there! You shouldn't use an electric mixer for this recipe. After the 50 minutes of soaking time for the raisins, use a spoon to mix that mixture into the sugars. 🙂 Hope you love them! ~Valentina
Pam
Thinking about upcoming holidays, can these cookies be frozen?
valentina
Hi Pam. Yes! Just be sure they're very well wrapped so that air can't sneak in. Enjoy and thanks for visiting my site and checking out my recipes. 🙂 ~Valentina
Sharon
These are absolutely delicious, my family loves them. Thanks for sharing such a great recipe.
valentina
Thanks so much, Sharon. You made my day! They are one of my favorites, too. Cheers! 🙂 ~Valentina
Deborah
Is there such an express "more than" These are absolutely delicious :o) - I made a batch for my bowling teammates and now I'm the "cookie lady" each week - On my second batch I added just a pinch of nutmeg and the flavor is just a hint -
This recipe is the BEST
valentina
Hi Debora, Thanks so much for this awesome note! You made my day. 🙂 The touch of nutmeg sounds lovely, and I'm so happy this recipe has made you "The Cookie Lady," a title to be proud of. 🙂 And thanks for visiting my site and checking out my recipes. Hope you find many more you love, too. ~Valentina
Jennifer Ann
Holy moly, these are the best cookies, and the recipe is so forgiving! I only had half the amount of butter needed for the full recipe when I got the urge to do some middle of the night baking, so I cut the rest of the recipe in half accordingly except the cinnamon and vanilla, which I accidentally forgot to halve. Oops.
I was also out of granulated sugar. Since the full recipe calls for 1 1/2 cups of all sugar total (both brown and white), I just used 3/4 cup of brown sugar for the halved recipe and hoped for the best.
These were perfect. Just perfect. Even with all my handicaps going in, they were stellar cookies. The texture is what I've been searching for all my life, lol. And they have the loveliest flavor.
Since all 14 of the generously-sized cookies were demolished in moments, I went to the store today for all the ingredients this time.
Okay, okay, I went to the store for all the ingredients for at least two full batches.
I love these cookies. Thank you so much!
valentina
Hi Jennifer. You totally made my day! So happy they were so good with your changes. I love that. And I'm thrilled you're making them again. Hope you're having a lovely weekend and thank you for reading my site. 🙂 ~Valentina
Stacy
BEST COOKIES EVER!! I made this cookies on Monday night and it was all gone the next morning by my kids... (not even a crumb in sight) . Now my kids are asking me to make em again...
valentina
You made my day, Stacy. Thanks for this note. So happy they were a big hit. We love them over here, too! Hope you keep making them. 🙂 ~Valentina
Eric Deschenes
Hi Valentina,
Since the butter is being melted, do you think I can replace it with tub margarine?
Thanks, Eric
valentina
Hi Eric. Thanks for writing in. You can try it with margarine, but the flavor and texture won't be the same. Not to say they won't still be good, I just haven't tested them this way so I can't say for sure. Since margarine is usually salted, I'd omit the salt from the recipe. Let us know how it goes and hope you enjoy! 🙂 ~Valentina
Eric Deschenes
Thanks for responding I will let you know...Corona times force me to use what I have.
valentina
Yes, let me know.:-) ~Valentina
Ĵeremy
Delicious. I often make them for my Church and every single one is gone. Thanks for a great recipe.
Valentina
Thank you, Jeremy! I'm thrilled everyone loves them! An empty plate always makes me happy. 🙂 ~Valentina
Kate
Hi dear V, can I sub all purpose flour with oat flour?
valentina
Hi Kate, Thanks for writing in. Unfortunately these cookies won't work with oat flour instead of the AP. If your goal is to have them be gluten-free, you can use Cup4Cup GF AP flour. And if it's just the oat flour flavor you want, you can switch out a little of the AP flour for it (maybe 1/4 to 1/2 cup). I hope this helps and that you love them if you make them. 🙂 ~Valentina
Kate
This is such an amazing recipe. My family absolutely love these raisin cookies. So soft and it’s nice that have generous amount of raisins. I added your suggested amount of oats, which blended in so well that we cant even taste it. I made 3 times already. Definitely recommand this recipe for raisin cookie lovers!!
valentina
Hi Kate, thanks so much for your lovely comment! You made my day. 🙂 I'm so happy you and your family love this recipe. And awesome you it worked out well with the oats. Thanks for being one of my readers/cooks. Stay well! ~Valentina
Jennifer
Hey, where did the cinnamon raisin cookie recipe go?! It's the right page, wrong recipe- the recipe showing up now is the oatmeal chocolate chip cookie one. What the heck?! Such a bummer. I remembered the amount of butter, raisins, etc and started the cookies but needed a refresher on the flour amount and now I dunno what to do. I guess I just wasted the ingredients. I don't like oatmeal chocolate chip cookies, so I don't want to use this recipe. Please let us know what happened to the recipe that used to be posted on this page!
valentina
Hi Jennifer. This was a technical error and it's fixed! I'm so sorry for any inconvenience! Please check your email for a personal message. 🙂 ~Valentina
jr
Hi, I am stuck indoors from all the smoke in the air and came across your raisin soaking recipe which sounded so yummy i had to try. I am in the raisin soaking stage and the air in our home is starting to smell delicious. My last batch of cookies was raisin oatmeal with a twist of dates. Although my family devoured a double batch, they were not exactly what I was looking for. I am trying to satisfy an old craving from back in my youth when my mother made raisin cookies for me. Unfortunately her cookie days are long gone and i did not think to keep all those recipes. After my last batch i realized the ones i remember were not with oatmeal. I will let you know how yours ranks with my tasting crew. One ingredient from the old days i do remember besides raisins is molasses. Sorry but i had to added a little to your recipe and subbed out a bit of the white sugar just for old time sake. I will let you know how it works out.
Thanks again for such a good idea "Soaking Raisins in buttery goodness."
valentina
Hi there, Thanks so much for writing in. I'm excited for you to try these, and I expect the molasses in them was a tasty addition. I hope this recipe comes close to your memories of your mom's cookies. Either way, I hope you and your family enjoy them. Happy your home smells delicious! 🙂 ~Valentina
Ethel Silva
I need to plump up my raisins and I was going to just do it with \\ith water but I was wondering if I could add some cinnamon to the water. Too much? I love cinnamon with applesauce so could I use apple slices in the water?
valentina
Hi Ethel! Thanks for writing in.Just want to make sure I understand . . . do you not want to soak the raisins in the melted butter, as instructed? If that's the case, just add the melted butter to the batter and yes, add the cinnamon to the water. Then you'd drain the raisins before adding them to the batter. You can also soak the raisins in apple juice. You would get more of the apple flavor this way, than with just the apple slices. Again, you'd drain the raisins before adding them to the batter. And if you'd just like to add some apple flavor to the batter (which sounds delicious!), you could add about 3/4 cup of finely chopped dried apple to the batter. I hope I've answered your question, and that this helps. 🙂 ~Valentina
Christine
Just made these...the cinnamon smell in the house is so comforting on this chilly, fall day. I had to say that these cookies are amazing!! Soaking the raisins is absolutely genius! Was wondering if I could add spiced rum to the butter in place of the vanilla? Just a thought. Anyway, thanks for this recipe. It's already bookmarked, and I'm looking forward to trying more of your recipes! Happy Thanksgiving!
valentina
Hi Christine, Thanks so much for your note. I'm so happy you enjoyed these cookies (and their accompanying delicious cinnamon scent)! The rum would be delicious! I love that idea. Go for it. Happy Thanksgiving! 🙂 ~Valentina
Chris W
Sadly I had to toss the first batch as it was bitter and salty. Batch #2 I easied back on the salt and replaced the baking soda with baking powder. Soooooooo good, thank you!
valentina
Hi Chris. Thanks so much for writing in. Sorry to hear the first batch was too salty for you. And of course, I'm happy to hear (with adjustments to your taste) you loved it the 2nd time around. That's awesome. 🙂 ~Valentina
T J
Is this ingredient list complete? The only moist ingredient is the eggs. No water or other fluid?
valentina
Hi! Yes, it's complete. Don't forget the butter -- which gets added melted. Hope you love them! 🙂 ~Valentina
Tania
Just made the 2nd batch after adding a little baking powder ("so it rises a bit") from my dad, who can't help himself from getting involved in anything in the kitchen. He's a retired pastry chef. He said they are the best cookies he's ever tasted. "Not just good. They're too good." "They're tasty, soft, really nice. And I've baked a lot of cookies in my life." Of course real butter makes it too. I said I'd pass along the compliment to the maker. Many thanks!
valentina
Hi Tania. Wow,thank you so much for this fantastic compliment, and from a pastry chef to boot! You both made my day! I hope you'll enjoy more recipes on the site. 🙂 Valentina
Patsy
I always knew soaking the raisins was important! They soak up flavors and make a difference to any recipe! Made these and family loved them! So simple with things on hand!
Thank you for reminding me! Family's always get a sweet tooth in the evening! I spoil them! 😁
valentina
Hi Patsy, Thanks so much for this lovely note. We always have a sweet tooth around here too. (Especially me!) 🙂 ~Valentina
Jody Fox
Made these today ! They are gone tonight. Best ever ! Loved the raisins soaking in butter and vanilla for an hour . Really made this recipe for the best raisin cookies I ever ate.
valentina
Hi Jody! Thank you so much for writing in -- I'm so happy you loved these cookies so much. Double batch next time. 😉 ~Valentina
Janice Dimaggio
I baked these cookies several weeks ago and they were fantastic! I lost the recipe card and looked it up again today and was copying the recipe and noticed the cinnamon and vanilla called for one and a half tablespoons. Is that correct did you mean teaspoons or tablespoons?
valentina
Hi Janice, I'm so happy you like this recipe! I know it seems like a lot, but yes, I do use that much of the cinnamon and vanilla. As the butter seeps into the raisins, so do those flavors.The cookies will still be delicious with a bit less, so reduce the amounts if you'd like. Enjoy! 🙂 ~Valentina
Jennifer Ann
3 years later, still the best cookies EVER! Annual gratitude rating, my kids said they will BURY me with these cookies, lol.
valentina
Hi Jennifer, You just made my day -- this makes me so happy! Happy Holidays to you and your family. 🙂 ~Valentina
Wendy
If only I could hug you😍
Theses are by far the most delicious thing I have eaten in 30years. Best cookies ever!
valentina
Wow! Thank you so much! This made my day. 😀 Happy New Year. ~Valentina
Tim H
We made these and substituted Craisins . They came out great! Thanks for the recipe.
Valentina
Hi Tim! So happy you liked them. Delicious idea to use Craisins. Thanks for trying my recipes, and I you keep making them. 🙂 ~Valentina
Andrew
This is the first time I've ever commented on a recipe in my life. But I had to. These are honestly AMAZING cookies, my whole family loved them. I have made a heck of a lot of cookies in my life and these are among the very best I've ever had.
Valentina
Hi Andrew, Thank so much for sharing -- this made my day! I'm so happy you and the whole family love them. We do too 😉 It's fun to throw a little chocolate in sometimes, too. 🙂 ~Valentina
sherry
these sound delicious! Yay for butter! I'd swap raisins for sultanas tho as I'm not a raisin fan 🙂
Valentina
They'd be just as delicious with Sultanas. Yum! Enjoy and thank you for visiting. 🙂 ~Valentina
Alene
Hi! I made these yesterday but I cut the recipe in half because there are 2 of us. And, I used Cup 4 Cup Artisan blend, because now I can't have not only gluten but also rice. It is so frustrating! The cookies are delicious! Soaking the raisins in butter was genius! I have 1 for breakfast and maybe for a snack after dinner. They are divine! Thank you so much.
Valentina
Hi Arlene! Yay! So happy they worked out with the GF flour. And I love them in the morning with coffee. 🙂
Must be very frustrating to a lot of dietary restrictions. At least these days, it's relatively easy to (sometimes) find good alternatives for things we can't have. Thanks so much for letting me know you enjoyed the cookies. Warmly, Valentina
Linger, Kristy Murray
These photos make me want to reach into my computer and grab a few of your cookies. So yummy. And now I'm so hungry for cinnamon raisin cookies. Thanks Valentina for sharing.
Susan
I made your cinnamon raisin cookies this afternoon and they are, indeed, the best my husband and I have ever had. Thank you for sharing your excellent recipe. 🙂
Valentina
Hi Susan, Thank you for writing in! I'm so happy you and your husband loved these cookies. I hope you keep enjoying them, and thanks for visiting my recipes! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
What an interesting cookie recipe! I've never heard of soaking raisins in this way. I can only imagine how good these cookies must taste! Thanks!
Valentina
Hey Jeff, I hope you try this method. It's truly amazing. Thanks for checking it out. 🙂 ~Valentina
Dawn
I just love cinnamon raisin cookies, so I know I'm going to have to give these a try! I bet they smell amazing as they bake and taste even better. There's no way I'm eating just one, though, lol. They look too good!!
Valentina
I don't know why any one would only choose to have one cookie. 😉 Thanks, Dawn. 🙂 ~Valentina
Liz
I love the tip to soak the raisins---I do that with Craisins a lot as I often find them extra shriveled. I adore cookies and these will be added to my baking list!!! xo
Valentina
Thanks, Liz. I hope you love them! 🙂 ~Valentina
Healthy World Cuisine
Great idea with the raisin soaking in that luscious butter mixture. I might even try adding in a little rum in the soaking mixture. (smiling) Love a good chewy cookie with warming spices. Yum!
Valentina
Rum! Brilliant idea! Enjoy and thank you. 🙂 ~Valentina
blowme
Works with cut up date beautifully as well. The butter/fruit batter is irresistible, no wonder they tastes so good - great tip -five stars!!!!!. With dates you don't need to soak as long. Also, I substitute 10% of the flour with nut flour (walnuts, almonds, etc.) that I mince with a small food processor.
Valentina
Hi there. I'm so happy you loved this, and I love that you tried it with dates. Great to know! I agree about the butter mixture. Hard to keep my spoon out of it. 😉 And the bit of nut flour sounds great. Thanks for checking out my recipes! ~Valentina
blowme
They disappeared in 24 hours. Chocolate chip cooks run supreme around our home but we're making a little room for your heavenly recipe. Love experimenting and will up the flour substitution to 25% (oats and the home-brew nut flour mixture replacements) plus add a little rum as another reader recommended.
Valentina
Sounds great! I look forward to hearing how it goes. Keep enjoying and thanks so much for sharing. 🙂 ~Valentina
Martha S
Ive had a bag of dried tart cherries that I've been dyinbtk use in a cookie. This recipe did not disappoint! Absolutely delicious and exactly the taste and softness I was hoping for 🤤🤤
Valentina
Hi Martha, Thanks so much for sharing. How delicious to use this method with the tart cherries. I love it! 🙂 ~Valentina
Susan Sims
Excellent cookie! Wanted to use up some raisins but with no oatmeal. Boy, did this recipe fit the bill. I also used some chocolate chips and soaked a tsp and a half of dry orange peel granules in with the raisins per another commentor's suggestion. We all love these! Thanks for the great recipe!
Valentina
Hi Susan. I love the idea of adding the natural orange flavor. So happy you loved these, and thanks for visiting my site and trying my recipes. 🙂 ~Valentina
Susan Sims
I reviewed in January but had to again. Without a doubt these are the best cookies I have ever even them. I do add a few more raisins and chocolate chips but that's the only change I made. My hubby loves them but I can officially say after three batches, if I could ever bake just one cookie again, this would be it! Simmering the raisins and soaking them is genius and the secret. Now, I had everything staged...my whisked dry, my raisins soaking and my sugars mixed just waiting for the beaten eggs. Nap time struck like a bandit.... suddenly....and three hours later, I woke up to all of that still on my counter! Whisked eggs in, etc., added chocolate chips (to me a must ) and Voila...I baked six of the most perfect cookies. My ingredients waiting for me all that time didn't affect them at all. The rest of my dough is in fridge to be baked tomorrow. The bed is calling my name right now, again, and I'm sure they will bake great tomorrow. If not, I'll report back. Valentina, you should copyright this recipe. I'm sure there are millions of us who like the raisins but not the oatmeal part. My hubby can't handle the oat version. These are absolutely perfect cookies! 😋 👍👍
Susan Sims
I should have said "best cookies I have ever eaten"...after reading three times before posting I still missed that! Yep. Time to go back to bed!! Lol!
Valentina
Thank you again, Susan! 🙂
Valentina
Hi Susan. This is the best positive feedback ever. You've made my day, my week, my year! 🙂 This is definitely one of my favorite cookie recipes and I make it all the time. I remember exactly when I first decided to soak the raisins with the butter and spices and the result made me so happy. I'm thrilled everyone loves this "secret" so much. Thank you for taking the time to share your thoughts with me. Warmly, Valentina
lela
made these today and they were so good, replaced some of the butter with margarine. was perfect!! <3
Valentina
Fantastic! Thanks so much for writing in. 🙂 ~Valentina
Pam
I’m planning on making these for my daughter and son-in-law, but they can’t have dairy. Has anyone tried them with Miyokos nondairy butter? I’ve substituted it in other recipes, but thought I’d check to see if you’ve had experience with it. They sound delicious. I can’t have gluten, so am happy to see the Cup 4 cup flour can be substituted…I’ll have to make them for myself some time. It’s not always easy to bake quality gluten free products. Thanks!
Valentina
Hi Pam. I've made these with the Cup4Cup flour and it works very well. (I've used so many different GF flours and in all of my experience and recipes testing, it behaves the most like a regular AP flour, so I used it quite often.) 🙂 As for the Miyokos non dairy butter, I haven't tested this recipe with it. If you have the time, I'd make half a batch with it to see how it goes. I hope this helps, and thank you for visiting my site and checking out the recipe. ~Valentina
D
When you say a cup of butter, is that pieces of butter cut up prior to melting?
I like raisens but have a packet if currents needing to be used so going to try that
Valentina
Hi there. Thanks for writing in. Yes a cup of whole butter that is then melted. It doesn't necessarily have to be cut into pieces, but will melt a bit more easily if it is. Currants will be great! Hope you love the cookies! 🙂 ~Valentina
Jerry McMillen
I just made these cookies today, I was skeptical about the large amount of vanilla and cinnamon, but they turned out excellent. I’m very pleased with the results.
Valentina
Hi Jerry, So happy you liked these cookies. And I'm glad that even though you weren't sure about it, that you went ahead with the full amount of vanilla and cinnamon because that's a big part of what makes them so delicious. Yay! Enjoy and thank you for sharing. 🙂 ~Valentina
Pamela
I made this recipe today. I am a baker and can say, this was easy and definitely worth making. I followed the recipe exactly, except I made a double batch. The hardest part was mixing the dry ingredients together. Do not use a mixer on this dough. Cookies are soft, moist with a hint of cinnamon, the raisins are so soft and plump. My family loves them. Hopefully my work family loves them also.
Only issue I had was the 2 inch scoop would not yield me 48 cookies ( double batch)after the first tray I switched to a 1 1/2 inch scoop. That yield the right amount. Overall super happy with this recipe.
Valentina
Hi Pamela, Thank you so much for writing in. I'm so happy you and your family liked the recipe so much. 🙂 And thanks for sharing your tips with my readers. Enjoy! Warmly, Valentina