Jumbo Raisin Cookies
Sink your teeth into these irresistibly soft and chewy Jumbo Raisin Cookies, a timeless treat that combines warm spices and plump, juicy raisins in every bite. Perfectly golden on the edges with a tender center, these generously sized cookies are elevated with notes of cinnamon and nutmeg for a comforting flavor profile. The secret to their irresistibly moist texture lies in plumping the raisins before baking, ensuring they burst with sweetness. Ideal for sharing or savoring with a tall glass of milk, these bakery-style cookies come together in under 20 minutes of prep time, making them a quick yet indulgent dessert option. Bake a batch today and enjoy a classic cookie with a jumbo twist!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups raisins
- 0.5 cups water (for plumping raisins)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
Place the raisins in a small bowl and cover them with the 0.5 cups of water. Microwave for 1-2 minutes to plump the raisins, then drain the water and pat the raisins dry. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the creamed mixture, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not overmix.
Gently fold in the plumped raisins with a spatula until evenly distributed.
Using a large cookie scoop or 1/4 cup measuring cup, scoop the dough and place it onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten the tops of the cookie mounds with your fingers or the back of a spoon.
Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers look set but still soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm with a glass of milk or store in an airtight container at room temperature for up to 4 days.
Nutrition Facts
Calories |
4829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 125.4 g | 627% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2350 mg | 102% | |
| Total Carbohydrate | 725.7 g | 264% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 455.3 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 407 mg | 31% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
