These are moist, spicy drop cookies that we find very good—but then, we like spicy cookies. If you like oatmeal raisin cookies, chances are you’ll like these. They are chock full of nuts and raisins. If you want to tone down the spices just a bit, omit the ground cloves.
These heritage cookies from New England are quick, easy cookies to make.
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3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves (optional)
1 cup shortening
2 cups brown sugar
2 large eggs
1/2 cup buttermilk
2 cups chopped walnuts
1 1/2 cups raisins
Preheat the oven to 375 degrees
1. Measure the flour, baking soda, salt, and spices into a medium bowl.
2. Using the paddle wheel attachment on your stand type mixer or an electric handheld mixer, beat the shortening and brown sugar together until light and fluffy. The mixture should be a light brown in color. Add the eggs, one at a time, beating after each addition. The mixture should be light and fluffy.
3. Add the flour mixture and the buttermilk in three separate additions starting with the flour mixture, beating only until combined after each addition. Add the nuts and raisins.
4. Make golf-ball sized mounds on a greased cookie sheet. Bake for eight to ten minutes at 375 degrees or until the edges of the cookies just begin to brown. Do not over bake. Remove to a wire rack to cool.