Subscribe for 33¢ / day

Home remedies, naturals, essential oils and all the rest are becoming the norm these days for all things.

In my house, there is a cookie for every need.

My all-time favorite, and coincidentally of the friend as well, is oatmeal raisin. Note I did not write "oatmeal chocolate chip raisin," or "oatmeal M&M raisin." Nope. Just oatmeal and raisins.

It's stunning how little love that cookie combo gets. Industrial, commercially produced cookie trays used for motivation, employee pep rallies, and last-second potluck offerings almost never include oatmeal raisin, while chocolate chip cookies make up more than half the tray.

When each of my kids was tiny, they refused all things raisin. So visits to Gramma's also included a fresh batch of oatmeal raisin for Big Sal and a separate batch of chocolate chip for my spoiled children.

Now that I'm highly stressed and impossibly busy, I've come to rely on a three ingredient "cookie" recipe that is easy, easy and fast, fast. There are about a million variations possible, and yes, I suppose I could add chocolate chips if someone forced me to. They actually taste pretty amazingly great, and are perfect for a mid-morning cup of coffee/gossip session with the girls.

My Nana was a big cookie baker but sadly almost never wrote down a recipe. My favorite of hers was a time consuming filled raisin cookie with a cooked filling.

I was thrilled to find a recipe that I think is nearly identical. These are time consuming as well, but the friend loves them. And these days, he deserves a big cookie once in awhile. Heaven knows he's worked for it.

Raisin-Filled Cookies

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 cup sugar
  • 3 eggs
  • 2 tablespoons vanilla extract
  • 5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons buttermilk


  • 1 tablespoon cornstarch
  • 3 tablespoons all-purpose flour
  • 1 cup packed brown sugar
  • 2 cups boiling water
  • 1-1/2 cups seedless raisins

In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt and nutmeg; add to creamed mixture alternately with buttermilk, beating well after each addition. Cover and chill until easy to handle.

For filling, in a saucepan, combine the cornstarch, flour and brown sugar. Stir in water until smooth. Add raisins. Bring to a boil over medium heat; cook and stir for 3 minutes or until thickened. Cool.

On a floured surface, roll out dough into 1/8-inch thickness. Cut with floured 3-inch round cookie cutters. Spoon 2 teaspoons filling on top of half the circles and top each with another circle. Pinch edges together and cut slit in top.

Place 2 inches apart on ungreased baking sheets. Bake at 350 for 10 to 13 minutes or until lightly browned. Remove to wire racks to cool. Makes 3-1/2 dozen.

(Recipe courtesy of "Taste of Home The Baking Book")

Follow community news editor Sally Ann Shurmur on Twitter @WYOSAS.


Load comments