Raisin Cake Cookies

Hints of cinnamon and plenty of raisins and pecans make this a great alternative to chocolate chip cookies.


5 dozen


2 cups raisins
1 cup water
1 cup butter, room temperature
1 1/2 cups granulated (white) sugar
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans


Preheat the oven to 350°F (177°C). Lightly Grease baking sheets with cooking spray or line baking sheet with parchment paper or silicone baking mat.

In a small saucepan, combine the raisins and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Set aside to cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, baking powder, salt and cinnamon; gradually add to creamed mixture. Stir in pecans and raisins with liquid. Drop by rounded tablespoonfuls 2 inches apart onto prepared baking sheets.

Bake for 12 to 15 minutes or until lightly browned. Remove to wire cooling racks to cool.

Estimated Time

Preparation Time: 15 minutes
Bake Time: 15 minutes/batch

Nutritional Information

1 cookie equals 100 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 65 mg sodium, 15 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

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