Best Cookie Recipes

Peanut and raisin cookie recipe

Chewy peanut and raisin cookie recipe
At last – the chewy recipe, the peanut and raisin cookie recipe.
It’s amazing how the change of just a couple of ingredients can alter the whole type of cookie produced.

This recipe is very similar in baking style to the chocolate nut cookies, only the peanuts and raisins are different. So, if you have tried that one, then you know how easy it is to bake!

But what a difference the peanut butter makes to the end result.

Makes about 24 cookies.

All purpose flour – 5 oz
Caster sugar – 5 oz

Unsalted Butter – 4 oz (this must be well softened)

1 egg

Baking powder – 1/2 tsp

Salt – 1/2 tsp (or use salted butter)

Vanilla essence – 1 tsp

Crunchy peanut butter – 4 oz

Raisins – 6 oz

Electric mixer (not essential)

Large bowl

Two or three non-stick heavyweight baking sheets

Flat knife to lift cookies

Set the oven to warm up to 375F, Gas Mk 3.
If you do not have non stick baking sheets then butter/ grease the ones you are using.

If you have a mixer then put the butter and sugar in its bowl and cream together.

Add the egg and keep mixing.

Remove the bowl, add the flour and the baking powder and salt. Mix in gently with a spoon to absorb most of the flour. This prevents the flour flying round the kitchen in clouds.

Return to the mixer and beat at low speed until well blended.

Tip in the vanilla and the peanut butter, mix well.

Add the raisins and mix briefly to disperse.

If you are mixing by hand you can use the same process or put all the ingredients in together and mix. Whichever you do you will not get such a light mixture.

Using a teaspoon place walnut sized blobs of the mixture on the baking sheet allowing room for them to expand during baking. You should get between 9 and 12 blobs on each sheet.

Bake for 10 to 15 minutes, until just going brown round the edges. Do not over bake or they will loose thei chewiness.

Allow to cool on the sheets for two to five minutes. then use the flat knife to slide them onto a rack to cool.

Just like the chocolate chip cookies, place them behind a locked door until they are to be eaten or they will disappear.

Note that I have increased the salt from a pinch to 1/2 tsp after tasting tests.
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