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Mom’s Soft Raisin Cookies

With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.— Pearl Cochenour, Williamsport, Ohio
  • Total Time
    Prep: 25 min. Bake: 15 min./batch
  • Makes
    6 dozen

Ingredients

  • 1 cup water
  • 2 cups raisins
  • 1 cup shortening
  • 1-3/4 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts

Directions

  • Combine water and raisins in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins.
  • Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake 12-14 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts
2 each: 170 calories, 7g fat (2g saturated fat), 12mg cholesterol, 116mg sodium, 26g carbohydrate (15g sugars, 1g fiber), 2g protein.
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Reviews

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Average Rating:
  • Kerri
    Feb 27, 2020

    These cookies are the Bomb!!! So tasty and 3 days later they are still super soft! I always cut my cookie time by a few minutes. I will definitely make these cookies again. Mmmmm??

  • Anthony
    Feb 21, 2020

    Made half the recipe with some modification and it still turned out okay: substituted 1/2 cup of unflavored vegan protein powder for 1/2 cup of the flour; substituted truvia brown sugar blend (half) for sugar ; used coconut oil instead of shortening; added cranberries

  • Harry
    Feb 18, 2020

    I've made these EXACTLY as the recipe herein calls for, because they're delicious RAISIN cookies.. and no one cares about what MamMaw stockpiled into a different recipe, which makes them a different cookie all together. Make this recipe - they're perfect just as planned. Honestly. Just follow the directions. ;)

  • Sherry
    Nov 7, 2019

    These raisin cookies are the best! My household ate them up! I did change the recipe a tiny bit. I only had a cup and a half of sugar so I put in one quarter cup packed light brown sugar. They turned out great. I love these cookies!! Good job!

  • Kimberly
    Oct 25, 2018

    A personal favorite! This brought me back to my Mamaw's house and helping her make these from time to time. I have also taken this same recipe and used only 1/2 C. raisins, substituting 1/2 C. semisweet chocolate chips with 1 C. old fashioned oats, and walnuts for pecans and then the recipe tastes just like Mamaw's Chocolate Chip Raisin Oatmeal Cookies! Thank you so much for sharing this recipe - she would explain her recipes by saying it is some of this, a little of that, etc. It has been hard to match her recipes, but this is really very, very close to two of my favorite cookie recipes she made.

  • snker0521
    Jul 13, 2018

    I made these years ago for my kids. We called them Rocks then because of they are left out, they become hard as rocks. The only difference is we use butter because we don't keep much shortening in the house. I'm fact, we substitute unsalted butter for almost everything.

  • Rusty
    Mar 27, 2018

    These are wonderful cookies! For a change every now and then, finely grate the zest of an orange and rub it into the sugar between your thumb and finger before beginning. At Christmas I soak the raisins in spiced rum. Freshly grated nutmeg makes a huge difference.

  • Saudbox
    Feb 2, 2018

    Have made this recipe for years,got it from my mom, my husbands favourite. Moms were called Jumbo Raison Cookies, ingredients the same as above but some of her amounts are different. They are both excellent recipes. Definitely not a bland recipe. Nummy!

  • lettuceleaf
    Sep 20, 2017

    No comment left

  • Kelsey
    Sep 1, 2017

    No comment left