It may come as a big surprise to you, but I am not so independently wealthy that I get to do nothing but make ice cream and write blog posts. I only wish. Alas, I am in the office 4 days a week, freelancing and teaching on the side, and oh yeah, raising my two little ones. I could not do any of this without my Hubby, of course. And none of it would be possible without our Nanny.
Emily watches the girls while I'm at the office. She is outside with them everyday, regardless of the weather, she brings them treats like ice cream bubbles, she cleans the house (even taking out the garbage), and most importantly to me, she bakes. Not only am I happy that my girls get even more time in the kitchen, but it is glorious to come home at the end of the day and have fresh cookies waiting for you.
The two most used cookbooks for cookie recipes are good ol' Martha and, more frequently, Julie's One Smart Cookie. The girls are never afraid to try a new recipe, despite The Monster's usual request to bake chocolate chip anything. When I came home the other day though, these raisin cookies greeted me at the door. My first question was which book they came from?
No book, it was Grandma's recipe. And Emily has made it so many times she has it memorized. She graciously allowed me to share it here.
To be honest, I'd never thought I would obsess over raisin cookies. But these are moist, sweet, and chewy, with a hint of spice. A chocolate chip fan myself, I can safely say these are one of the best cookies I've ever had. Thank-you Emily, and thank-you Emily's Grandma.
Ridiculously Good Raisin Cookies
makes 4-5 dozen
2 cups raisins
1 cup water
1 tsp baking soda
1 cup butter
2 cups sugar
1 tsp vanilla
4 cups flour
1 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1. Preheat oven to 350 degrees F.
2. In a small sauce pan boil water and raisins together for 5 minutes. Cool slightly and stir in baking soda. Set aside.
3. Cream together butter and sugar. Add in eggs and vanilla. Combine well. Stir in raisins then add in dry ingredients.
4. Drop by teaspoonfuls on a greased cookie sheet. Bake 12-15 minutes.