Soft raisin and pecan cookies

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 Since I discovered this recipe online, it has become my new obsession: I've made twice in one week. These cookies are so soft and chewy, it is hard to stop eating them. I have another recipe here for raisin cookies using oatmeal (delicious too) but I think I favor these now.

 


 

INGREDIENTS

1 cup water
2 cups raisins
1 tablespoon rum
1 cup butter
1-3/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecan nuts


Place water, raisins and rum in a small saucepan; bring to a boil. Cook for 3 minutes; remove from the heat and let cool (do not drain).
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda, salt and spices; gradually add to creamed mixture and mix well. Stir in nuts and raisins. Refrigerate batter for 30 minutes.
Using an ice cream scoop, drop balls of batter 2 in. apart onto greased baking sheets. Bake 14 minutes or until golden brown. Remove to wire racks to cool. Makes about 30 cookies.



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