Raisin Spice Drops
Description
These Raisin Spice Drops are a comforting classic that evoke the warmth of a cozy kitchen. The secret lies in plumping the raisins in hot water before baking, which ensures every bite is moist and bursting with fruit flavor. The dough combines the chewiness of oats with the tender crumb of flour, enriched by shortening and sweetened with sugar. A blend of cinnamon and allspice adds a festive, aromatic depth that pairs perfectly with the natural sweetness of the raisins. These cookies hold their shape well but remain soft in the center, making them ideal for afternoon tea, holiday gatherings, or simply as a treat with a hot cup of coffee. They are easy to prepare and scale well for family baking sessions.Ingredients
Directions
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Preheat your oven to 350F (175C). Line baking sheets with parchment paper or grease them lightly.
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Place the raisins in a heatproof bowl. Pour enough boiling water over them to completely cover.
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Cover the bowl and let the raisins stand for 10 minutes to plump and soften.
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Drain the raisins thoroughly in a fine-mesh sieve, reserving the soaking liquid. Measure out exactly 1/2 cup of the reserved liquid; discard any excess.
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In a small bowl, stir the baking soda into the reserved 1/2 cup of raisin liquid until dissolved. Set aside.
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In a large mixing bowl, beat the softened shortening and sugar together until the mixture is light and creamy.
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Add the eggs one at a time, beating well after each addition until the mixture is fluffy.
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In a separate bowl, sift together the flour, salt, cinnamon, and allspice.
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Add the dry ingredients to the creamed mixture alternately with the raisin soda liquid, beginning and ending with the dry ingredients. Mix until just combined.
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Fold in the drained raisins and the uncooked oats until evenly distributed throughout the dough.
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Drop the dough by rounded teaspoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 12 to 15 minutes, or until the edges are set and lightly golden. The centers should remain soft.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Servings 42
- Amount Per Serving
- Calories 1513.0kcal
- % Daily Value *
- Total Fat 42.2g65%
- Saturated Fat 12.7g64%
- Cholesterol 93.2mg32%
- Sodium 4918.7mg205%
- Total Carbohydrate 256.3g86%
- Dietary Fiber 18.0g72%
- Sugars 105.0g
- Protein 34.4g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Plumping the raisins in boiling water is a crucial step; do not skip it. It softens the raisins so they don't dry out the cookies during baking. Ensure you reserve exactly 1/2 cup of the liquid to dissolve the baking soda.
If you prefer a richer flavor, you can substitute the shortening with unsalted butter. However, shortening provides a softer texture and helps the cookies stay moist longer.
Store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well; place cooled cookies in a freezer-safe bag for up to 3 months.
For a variation, try adding 1/2 cup of chopped walnuts or pecans along with the oats for extra crunch.
