Sometimes I simply want to enjoy a “truly wonderful, old-fashioned” homemade cookie with a cup of steaming of hot tea while reading a great book.  Well, I found it!  (The cookie that is.)  My newest recipe, Brown Sugar Raisin Cookies are sooooo DELICIOUS!  

Brown Sugar Raisin Cookies are absolutely perfect with a pot of hot tea.  (Darjeeling, English Breakfast or Irish Tea make a “Cookie-Tea Match” that is heavenly!  However,  I have also enjoyed these cookies with an herbal Tulsi tea… that was really good, too!).  

If your kids are raisin-lovers, Brown Sugar Raisin Cookies are terrific for an after-school snack with a cup of cold creamy milk or hot chocolate.  Now, my Gorgeous Man LOVES “after-school snacks” even though he’s been out of school for some time; but he thinks these cookies are best when accompanied by a cup of hot coffee or espresso… whatever!  

How would I describe these gluten-free Brown Sugar Raisin Cookies?  Well, the edges are deliciously, buttery crisp and the middle is caramel-chewy when they are fresh out of the oven.  But, the next day the cookies transform into soft, moist, super-yummy, raisin-filled cookies.  I am not sure which way I like them best ~ fresh out of the oven or soft the next day.  

All I can say is… Brown Sugar Raisin Cookies are just plain YUMMY; plus they’re really fun and easy to make!   Enjoy!

Brown Sugar Raisin Cookies

Ingredients & GimmeGlutenFree Method:
1/2 cup melted butter, cooled  ~ For Dairy free: Earth Balance Buttery Sticks
2/3 cup firmly packed brown sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/3 cups of my Gluten-Free Party Cookie Mix
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt (I use sea salt)
1 cup raisins

1.  Preheat oven to 325 degrees Farenheit
2.  Combine melted, cooled butter and brown sugar  in a large mixing bowl.  Beat at medium speed, scraping bowl often, until well mixed.  Add egg and vanilla.  Continue beating until creamy and well mixed.
3.  Add my Gluten-Free Party Cookie Mix, baking soda, baking powder and salt.  Reduce speed to low and beat until well mixed.  Stir in raisins.
4.  Drop dough, about a rounded tablespoonful (I use a small ice cream scoop) onto a parchment lined baking sheet or a greased baking sheet.  Bake at 325 degrees F. for 10-14 minutes (depending on how hot your oven bakes) or until the cookies are a light golden brown.  The middles may not look completely set – this is okay; the cookie will finish baking as it cools.  Let cookies cool before removing from your baking sheet.

Lynn’s Note:  I highly recommend that when you bake cookies you use parchment paper.  Read about parchment paper on the bottom of my recipe:
“I Love These Chocolate Chip Cookies.”