Soft cookies with nuts and raisins
I had a mishap the very first time I tried to make these cookies. I got super excited and dove right into the dough, thinking I could shape it the way I thought was best. The result? I stuck almost everything to my palms and ended up with some weird lumps. Luckily, they "sorted themselves out" in the oven, looking like someone had measured them with a ruler. Not to mention, in my excitement, I forgot to add the nuts at the end, so I took them out, tossed some pieces on top, and popped them back in. I think that was all part of the charm. Since then, something always goes wrong – either the butter is too warm, or I don't have enough raisins, but they still turn out fine. And I love that there’s no perfect shape, neither for the cookies nor for mornings when I crave hot milk.
Alright, let me give you a quick rundown so you know what to expect. Time-wise, I’d say about 20 minutes to get everything ready plus another 10-12 minutes in the oven. So, in about half an hour, you’ll have a tray ready. The quantities below yield about 24-30 cookies, depending on how generous you are when forming the balls. It’s not hard; you just get a little messy, and you absolutely have to be patient and let them cool, or else they’ll fall apart when you try to take them off the paper.
I make this recipe often because it’s not fussy, and I can throw in whatever I have lying around the pantry – sometimes I even add dried cranberries or whatever nuts I find. And especially because I think it’s much nicer for the house to smell like cookies rather than kitchen spray. Sometimes I make two trays at once and share with the neighbors since they keep well for a few days and don’t need anything else to taste good. Plus, they’re not too sweet or too dry. Perfect in the morning with milk or coffee, or in the evening for snacking.
1. I usually start by putting the butter (or margarine, depending on what I have) in a large bowl. I don’t melt it, but let it sit at room temperature – it mixes easier this way, and nothing cracks when I use the mixer. I sprinkle the sugar and vanilla sugar on top. I mix with a wooden spoon or with the mixer if I’m feeling lazy, until there are no visible grains of sugar and it looks like a nice, smooth cream. Honestly, I don’t pay attention to the time – I just check to make sure everything is soft. If it’s really warm in the kitchen, sometimes it overflows, but it’s not a big deal.
2. Next come the eggs, but I don’t add them all at once. I put one in, mix, then add the second, and continue. I toss in the salt somewhere around here. This is the part where, if you mix too vigorously, it might curdle a bit, but it doesn’t matter – the flour will fix everything.
3. Now it’s time for the raisins and nuts. Don’t rush to chop them too finely; I actually prefer to feel larger pieces of nuts. I add the raisins as they are. If I feel like it, I might toss in some chopped chocolate, however much you like, usually a good handful. I mix everything gently with a spoon, being careful not to break the raisins.
4. I mix the flour with the baking powder in a separate bowl. I don’t add it all at once, just half, mix, then add more – I check the consistency. The dough should be soft, sticky, but not runny. Sometimes, if it’s too soft, I toss in a spoonful of flour, but not too much, or they’ll turn out like rocks.
5. Now comes the slightly annoying part: shaping the cookies. With two wet spoons, I take a portion of dough and place it directly on the baking paper. I don’t stress about making them round; they will flatten and puff up while baking anyway. I leave plenty of space between them. Usually, about 9-10 cookies fit on a tray.
6. I preheat the oven to about 180 degrees and pop the tray in for 10-12 minutes. I like to leave them until they get a golden color around the edges, but not brown on top. About halfway through, I take the tray out and sprinkle some nuts over each one, just to show off – to make it clear that they contain nuts, not just a subtle flavor. I take them out and let them cool on a rack or on the baking paper, but I have a hard time resisting the urge to sneak a bite while they’re warm. They have something special then, but the risk of them breaking is high.
7. Once they’ve cooled, I gently lift them out with a spatula or my hands, if I can manage. I put them in a metal tin or a jar with a lid. They keep well for a few days, but in our house, they rarely make it to the third day.
What I’ve learned so far: if you add too much flour, they turn out hard and dry. If you don’t let them cool, they break. And if you add too much chocolate, they spread out and aren’t really “cookies” anymore, but more like mini-cakes. If you want, you can also add cranberries, chopped dried apricots, or any other dried fruits, but make sure they’re not too moist.
An important tip: they pair wonderfully with black tea, not just milk or coffee. You can create a quick menu with cookies, yogurt, and some fresh fruit. Or serve them alongside apple compote or a baked fruit dessert – I promise they complement each other perfectly.
Variations – this depends solely on your mood and what you have at home. If you’re feeling adventurous, substitute some of the flour with whole wheat flour, or add a bit of cinnamon, especially in winter. A little grated orange zest works well if you’re in the mood for a special aroma. I’ve also made them with peanuts instead of nuts, and they turn out great, with a different flavor. For a crunchier version, knead the dough more and roll it out with a rolling pin, then cut out shapes with a glass.
They pair best with a glass of warm milk, at least that’s how I indulge when I crave something childlike. But they disappear quickly alongside coffee, tea, or even fresh juice. They’re not just for breakfast; they’re great for packing, on the go, or for a picnic.
Questions I’ve received or asked myself:
1. Can they be made with just butter? Yes, they taste even better, but butter makes them a bit more tender. It’s best if it’s soft, not melted; otherwise, the mixture falls apart too much.
2. If I don’t have nuts, what can I substitute? I’ve used all sorts: almonds, hazelnuts, even roasted pumpkin seeds. The texture changes, but the taste remains nice. With roasted and coarsely chopped almonds, you really notice the difference.
3. The dough seems too sticky; should I add more flour? Be careful not to add too much flour, just enough so it doesn’t run and you can scoop it with a spoon. The cookies should be slightly sticky when shaping; otherwise, they’ll turn out too hard in the end.
4. Can I leave out the raisins? Sure, but I’d suggest against it – the raisins add moisture and flavor. If you don’t like them, you can use cranberries, chopped dried plums, or even leave them “naked.”
5. Are the cookies soft or hard? It depends on how long you leave them in the oven. If you want them crunchy, leave them in for an extra 2-3 minutes, but be careful not to burn them. If you want them softer, take them out earlier and let them cool slowly.
6. Can they be made without eggs? I haven’t tried personally, but I know people who use yogurt instead of eggs or make a vegan version with mashed banana. The texture won’t be the same, but they’ll still have their charm.
Nutritional values: In short, these cookies aren’t exactly diet-friendly, but they’re not a calorie bomb either. With butter or margarine, sugar, and nuts, a serving (meaning 2-3 cookies, let’s be real) has about 250-280 kcal, with around 30g of carbohydrates, 12g of fats, and 4-5g of protein. The nuts provide healthy fats and a bit of Omega 3, while the raisins add some fiber and natural sugars. It’s important not to overdo it if you’re watching your figure, but honestly, I see them as a weekend or morning treat. If you make them with whole wheat flour and reduce the sugar, you can make them a bit friendlier for the diet, but they’re not the kind of snack you’d take to the gym, you know?
How to store them? They keep best in a metal tin, away from moisture, for about 4-5 days. They retain their softness, and they even get better the next day as the ingredients “rest.” If you want to reheat them, pop them in for 2-3 minutes at 150 degrees or 10 seconds in the microwave, but be careful as they can dry out. They can be frozen, but I recommend enjoying them fresh. One more thing: if you keep them in an uncovered container, they dry out quickly.
Ingredients and why I use each:
- Butter or margarine: adds tenderness and flavor, helps achieve a nice texture; butter is tastier, margarine is more economical.
- Sugar: besides sweetness, it helps the cookies brown and become slightly crunchy at the edges.
- Vanilla sugar: for flavor; otherwise, they turn out too “plain.”
- Eggs: bind the dough, provide slight elasticity and volume.
- Flour: the base of the dough, obviously; too much = hard cookies, too little = they spread too much.
- Baking powder: helps them rise a bit, making them tall and not flat.
- Nuts: add a crunchy texture and flavor, and I like to feel the larger pieces.
- Raisins: add sweetness, moisture, and a distinct flavor, making them less dry.
- Chocolate (optional): for those who want something extra, it pairs well with the nuts and raisins, but don’t overdo it.
- A pinch of salt: enhances flavors and balances the sweetness.
In a large bowl, put the margarine and mix it with sugar and vanilla sugar until a cream forms. Add the eggs one by one, the pinch of salt, and after incorporation, add the raisins, possibly small chocolate cubes, and walnuts. I preferred crushed walnuts, not ground. Since the cookies are soft and tall, I like to feel the contrast with the crunchy walnut pieces. Finally, add the flour mixed with baking powder gradually until a soft dough forms. Then take some dough with two spoons and shape it into balls. The dough is a bit sticky, so wet the spoons and don't stress about making the balls exact because they will rise a lot during baking and shape themselves. Place them on a baking tray lined with parchment paper, leaving enough space between them, as they will expand significantly. Bake in the preheated oven for about 10 minutes at 180 degrees until they turn golden. Halfway through baking, I opened the oven and sprinkled walnuts on top. Let them cool slightly on a rack and... just heat a glass of milk. As I read somewhere, enjoy it, don't forget!
Ingredients: 200 g margarine, 250 g sugar, 2 eggs, 450 g flour, 100 g crushed walnuts, 100 g raisins, a pinch of salt, a packet of vanilla sugar, a packet of baking powder, optional 100 g chocolate.
