Richard loved to eat at the Deer Valley Ski Resort lunch buffet and I loved their large round raisin-filled cookie. For years I have been trying to find a recipe that matched it. And I finally have. Actually it was already in our Family Cookie Book--under Giant Crisp Chocolate Chip Cookie but I changed it to this.
Recipe of: Janet
Bring to a boil 2 cups of raisins, drain and set aside.
Mix in a bowl--2 cups flour, 1 teaspoon soda and 1 teaspoon salt
Cream till fluffy 1 cup soft butter, 1 1/2 cups sugar
Beat in 1 egg and 1 teaspoon vanilla--beat till all is fluffy
Stir in flour mixture, then roll all in a large 2" wide roll with drained raisins. Cut into 24 slices and pat into 2 inch circles 2 to 3 inches apart on an ungreased cookie sheet. Bake at 350 degress for about 15 minutes. Don't overcook--delicately browned!
Recipe of: Janet
Bring to a boil 2 cups of raisins, drain and set aside.
Mix in a bowl--2 cups flour, 1 teaspoon soda and 1 teaspoon salt
Cream till fluffy 1 cup soft butter, 1 1/2 cups sugar
Beat in 1 egg and 1 teaspoon vanilla--beat till all is fluffy
Stir in flour mixture, then roll all in a large 2" wide roll with drained raisins. Cut into 24 slices and pat into 2 inch circles 2 to 3 inches apart on an ungreased cookie sheet. Bake at 350 degress for about 15 minutes. Don't overcook--delicately browned!
You can freeze. They will be crunchy, chewy and totally satisfying as only a perfect cookie can be. Of course, if you don't like raisins just substitute 12 oz of chocolate chips.
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