For all the fruits and nuts lovers, this one is for you!

Fruits and nuts have been enjoyed together as snacks for quite some time, especially dried fruits and nuts. If you place then in a cookie, you will not want it to finish. Nuts and raisins in a cookie provide a blissful crunch while giving a soft fruity flavor to the taste buds.

This one is pretty simple.

Measure out and combine the sugars with the melted butter and salt. Then add in the egg and vanilla.

Put together the flour, baking soda, and spices. Then combine both wet and dry ingredients, folding them into each other.


Grab your peanuts and raisins and fold them right into the dough, but do not overmix. Doing so may cause the cookie to be really tight as the gluten in the flour may have gained some strength due to the extra folding.

I used some dried raisins as well as some that I had soaked in rum and wine. I just wanted a bit of that flavor, you do not need any soaked raisin.

Let the dough chill in the refrigerator for at least 30 minutes before placing it onto the cookie sheet.

You may use an ice cream cone to portion the cookie dough onto the cookie sheet.



Recipe for Raisin And Peanut Cookies

Prep Time: 30 Minutes

Cook Time: 15 Minutes

Yield: 24 cookies


½ cup of sugar

¾ cup brown sugar packed

1 teaspoon salt

1/2 teaspoon cinnamon powder

1/2 teaspoon nutmeg powder

½ cup butter, melted

1 egg

1 teaspoon vanilla extract

1¼ cups all-purpose flour

½ teaspoon baking soda

1/2 Cup Raisins

3/4 cup Peanuts



Preheat oven to 350°F/180°C. In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.

Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to over mix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.

Fold in the raisins and peanuts, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.

Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.

Bake for 15-20 minutes, or until the edges have started to barely brown. Cool completely, and enjoy!

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