Cracker Barrel Raisin Cookies
Yield
servingsPrep
15 minCook
15 minReady
35 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| 3 | cups |
raisins, seedless
|
|
| 1 | cup |
water
boiling |
|
| 1 | cup |
butter
|
|
| 1 ½ | tablespoons |
vanilla extract
|
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
brown sugar
light, firmly, packed |
*
|
| 1 | large |
eggs
|
|
| ⅔ | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 7.1E+2 | ml |
raisins, seedless
|
|
| 237 | ml |
water
boiling |
|
| 237 | ml |
butter
|
|
| 23 | ml |
vanilla extract
|
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
brown sugar
light, firmly, packed |
*
|
| 1 | large |
eggs
|
|
| 158 | ml |
sour cream
|
|
Directions
Pour boiling water over the raisins and let stand for about 10 minutes; drain the raisins.
Mix the cream butter, sugar and egg together well; add rest of ingredients including raisins and mix well.
Refrigerate dough to chill.
Roll into 1-inch balls and place 2 to 2½ inches apart on a greased cookie sheet.
If you want, you can drop by tablespoons instead of putting into rolls.
Flatten with a fork first one way and then the other.
Bake at 375℉ (190℃) for about 15 minutes or until the cookies are golden brown.
