When it comes to baked items that are easy to eat, one popular treat would have to be cookies. Cookies never fail to please and whether the preference is for dropped, rolled or bar cookies, there’s a version and type for everyone and everyone’s personal taste. In many families, a well-filled cookie jar is always a comfort whenever the need for a snack arises.
I have a very unusual cookie recipe to share and for those who enjoy raisins, this will certainly become a favorite! These cookies are also NOT baked in the oven, but on a griddle! “Raisin Griddle Cookies” are cookies that bake right on a griddle that you would use for pancakes, French toast or grilling sandwiches. If you don’t have a griddle, an electric skillet would work well, also.
This is a cookie that’s flavored with nutmeg, which goes very well with the raisins. The dough is made up, then refrigerated. The dough can be stored under refrigeration and the cookies baked whenever you would like to make them. When ready to bake, the dough is patted or rolled out and cut, just like for biscuits, since the dough is rolled rather thick. Then, they go to a preheated greased griddle and baked until they puff and the underside browns. They are then turned over (like pancakes) and baked until browned again. Then, you have an interesting and flavorful cookie!
Though the recipe doesn’t call for it, if you like cinnamon in your cookies, you could add some with or in place of the nutmeg. Also, it doesn’t call for chopped nuts, but if you would like to add those, you can do that, too. This is a rather fun recipe to make with youngsters, as they would enjoy helping roll out the dough and turning the cookies as they bake.
A while back, I shared another unusual cookie that can bake while you sleep called “Overnight Cookies”. To get this recipe, click on this link:
Expand your griddle’s cooking ability to include cookies, simply by following this recipe:
RAISIN GRIDDLE COOKIES
- 3-1/2 cups all-purpose flour
- 1 cup sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 cup vegetable shortening
- 1 egg, beaten
- 1/2 cup milk
- 1-1/4 cups raisins
Sift together the dry ingredients into a large bowl. With a pastry cutter or a fork, cut in the shortening until mixture becomes crumbly, similar to pie crust. Beat together the egg and milk and stir into the dry ingredients until well mixed. Stir in the raisins. Cover and chill dough for at least 4 hours. On a floured surface, roll out enough of the dough to 1-1/4 inch thickness and cut with a biscuit cutter. Lightly grease griddle and heat to about 400 degrees, until a drop of water bounces on the surface. Place cookies on the griddle. As the cookies brown, the tops will puff. Flip the cookies over to brown the other side. Remove and place on cooling rack to cool. (Dough may be stored in refrigerator and used as needed.)