Jumbo Raisin Cookies

This recipe for Jumbo Raisin Cookies is perfect for anyone who loves the classic raisin cookie. These cookies are large and chewy, and packed with plump raisins. They’re sure to be a hit with your family and friends!

Ingredients

• 2 cups raisins, 1 cup water, 3 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 cup butter (softened), 1 ¾ cups brown sugar (packed), 2 eggs, 1 teaspoon vanilla extract, ½ cup chopped walnuts

Instructions

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside.

3. In a large bowl, cream together shortening and sugar. Beat in eggs and vanilla extract . Stir in raisins along with the liquid in which they were boiled. Blend in flour mixture, then mix in the chopped walnuts

4. Drop by tablespoonfuls onto the prepared cookie sheets

5. Bake for 12 to 15 minutes in preheated oven, or until firm

6. Remove from cookie sheets to cool on wire racks

Nutrition Facts

• Calories: 2,000
• Total Fat: 100 g
• Saturated Fat: 60 g
• Cholesterol: 300 mg
• Total Carbohydrates: 250 g
• Protein: 20 g

How do you condition raisins for baking?

There are two ways to condition raisins for baking. The first method is to place the raisins in a microwave-safe bowl and cover them with liquid. Microwave for 2-3 minutes, then soak for 10-15 minutes before folding into batter. The second method is to cover the raisins with room temperature liquid and soak for 30 minutes.

Should raisins be plumped before baking?

Raisins are dried grapes that are often used in baking. While they can be used straight from the package, most raisins benefit from being plumped before using. Soaking the raisins in either a bit of the recipe liquid or hot tap water for 10 to 15 minutes before using until they plump up. Pat dry before using if you are not using the soaking liquid in the recipe.

There are a few reasons why plumping raisins is a good idea before baking with them. First, it helps to rehydrate them and make them more pliable so they can be easily incorporated into the batter or dough. Second, it also helps to bring out their flavor and sweetness since they will have absorbed some of the liquid they were soaked in. Lastly, plumping raisins also prevents them from burning during baking since they will have absorbed some of the moisture from the liquid which will help to keep them moist and prevent them from drying out too much and becoming hard and crunchy.

Should you plump up raisins before baking?

Most raisins benefit from being plumped before using. Soak the raisins in either a bit of the recipe liquid or hot tap water for 10 to 15 minutes before using until they plump up. Pat dry before using if you are not using the soaking liquid in the recipe.

This will help to ensure that your raisins are evenly distributed throughout your baked goods and that they don’t end up dried out or burnt during baking. Plumping up raisins also helps to release their natural sweetness, making them more enjoyable to eat.

Should you plump raisins before baking cookies?

Most raisins benefit from being plumped before using. Soak the raisins in either a bit of the recipe liquid or hot tap water for 10 to 15 minutes before using until they plump up. Pat dry before using if you are not using the soaking liquid in the recipe.

Raisins are often used in baking, as they add sweetness and texture to cookies and cakes. However, many people don’t realize that raisins should be plumped before using them in recipes. Plumping helps to rehydrate the raisins and make them softer, so they can blend better with other ingredients. It also prevents them from drying out during baking.

To plump raisins, simply soak them in a bowl of hot water for 10-15 minutes. You can also soak them in a bit of the liquid called for in your recipe (such as milk or juice). Once they’re plump, drain off any excess liquid and pat the raisins dry with a paper towel if necessary. Then proceed with your recipe as usual.

Should raisins be soaked before baking in cookies?

Raisins are a key ingredient in many baked goods, such as oatmeal cookies and carrot cake. The best bakers take an extra step to ensure that their raisins are soaked before adding them to the batter. Soaking raisins helps to plump them up and make them more moist, which results in a better finished product.

There are two main methods for soaking raisins: hot water and overnight soaking. For the hot water method, simply place the desired amount of raisins in a bowl and cover with boiling water. Let the raisins soak for 10 minutes, then drain and add to your batter. For overnight soaking, place the raisins in a bowl and cover with cold water. Let sit for 8 hours or overnight, then drain and add to your batter.

Soaking raisins is an important step in baking that should not be skipped! It may seem like an extra hassle, but it makes all the difference in the final product. Your cookies (and other baked goods) will be tastier and more moist if you take the time to soak your raisins first.