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16
JUMBO CHOCOLATE CHIP RAISIN
COOKIES
2
⁄
3
cup butter or margarine,
(10 TBL) at room
temperature
1
⁄
2
cup sugar
1
⁄
2
cup firmly packed dark
brown sugar
1 egg
1
1
⁄
2
tsp vanilla
1
1
⁄
2
cups all-purpose flour
1 cup semi-sweet
chocolate chips
3
⁄
4
cup raisins
Preheat oven to 325°. Lightly grease
a large cookie sheet. Cream butter
and sugars on Speeds 3-4 until light
and fluffy. Start at Speeds 1-2 and
move up to Speeds 7-8. Add egg
and vanilla and beat at Speeds 7-8
until well blended. Reduce speed to
Speeds 5-6 and add flour, mixing
until thoroughly combined. Stir in
chocolate chips and raisins, using
Speeds 2-3. Fill a
1
⁄
4
cup measure
with dough, place onto cookie sheet
and form each cookie into a ball.
Bake 25 minutes or until the edges
are browned and the tops are dry.
Dough can be refrigerated and
cookies baked at a later time, if
desired.
Makes: 12 3-inch cookies