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24 Serves
85 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
105 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
2 mg / 420 mgPhosphorus
139 mg / 1,250 mgPotassium
30 mg / 4,700 mgSodium
109 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
1 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
In a large mixing bowl, cream together the unsalted butter and granulated sugar until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Sift the flour and baking powder into the wet mixture, folding gently until just combined.
Fold in the raisins until evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden.
Transfer the cookies to a wire rack to cool completely before serving.
9
g80
g11
g
