Self-Rising Walnut-Raisin-Spice Cookies

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 3 dozen 3 1/2"cookies

Recipe photo

Nutty, fruity, spicy, crunchy, and chewy. Don't miss out; these cookies are fantastic!

Self-Rising Walnut-Raisin-Spice Cookies

star rating (2) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 3 dozen 3 1/2"cookies
Published: 04/30/2012

Ingredients

Tips from our bakers

  • Substitute chopped pecans or almonds for the walnuts, if desired.
  • Don't have any self-rising flour on hand? Make your own self-rising flour substitute.

Directions

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two or three large baking sheets.

2) In a medium-sized bowl, beat the butter, sugar, spices, and vanilla until the mixture is smooth and creamy.

3) Beat in the eggs; the batter may look slightly curdled.

4) Add the flour, crystallized ginger, chopped nuts, and raisins, stirring until completely combined; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.

5) Drop the dough by the rounded tablespoonful (our tablespoon cookie scoop works well here) onto the prepared baking sheets, leaving 2" between the cookies.

6) Bake the cookies for 10 to 12 minutes. Remove them from the oven, and allow them to cool for a few minutes on the pan. Transfer them from the pan to a rack to finish cooling. Store well-wrapped cookies at room temperature for a week or so; freeze for longer storage.

Yield: about 3 dozen 3 1/2"cookies.

Reviews

1
  • star rating 01/25/2015
  • Susan from North Carolina
  • Tasty and have potential. But as Monica reports, the dough is extremely stiff and hard to mix. I used a cookie scoop and the cookies did not change shape at all as they baked. I am thinking I would add a whole stick of butter next time and maybe a little more sugar to change the texture. Compare this dough to traditional chocolate chip cookies. Same amount of flour, same number of eggs, but the chocolate chip cookies have 2 sticks of butter (instead of 3/4 of a stick) and 1 1/2 cups total sugar instead of just 1/2 cup. Sure these are healthier, and I am not going to go the full extent of the chocolate chip recipe, but I think I'd like something somewhere in between. When the dough is stiff, you can always loosen it with a bit more milk. Happy baking! Laurie@KAF
  • star rating 12/14/2013
  • Monica from New Windsor, NY
  • These cookies are absolutely delicious! I have made them twice so far, and the only reason I'm giving them four instead of five stars is that I have never yet gotten 3 dozen 3 1/2 in. cookies - more like 32 2 1/2 in. I use the tablespoon cookie scoop, absolutely level, and still come up short (and small). I also find the dough to be stiff, so adding the flour, ginger, nuts and raisins by hand is somewhat problematic. I have been mixing the crystallized ginger into the butter, egg combination, then the flour (all by mixer), and only adding the nuts and raisins by hand. I hope this is helpful to anyone else, and believe me, these cookies are so delicious that nothing would stop me from baking them again!
1
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