Christy’s Cookies

If chocolate chip cookies and Raisinets had a baby, this would be it. Chewy, sweet and massively addictive. Guess who came up with this one?? LOL

Yields 4 dozen.

SODIUM CONTENT: 7.6 mg per cookie


3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
1 c. sugar
1 T. molasses (Grandma’s Original Unsulphured Molasses – sold nationwide in many grocery stores and online)
2 t. pure vanilla extract
2 eggs, at room temperature
2 t. Ener-G sodium-free baking soda (available online at
2 c. all-purpose flour
3/4 c. white chocolate chips
3/4 c. semisweet chocolate chips
3/4 c. seedless raisins


Preheat oven to 375 degrees.

Cream the butter with the sugar and molasses. Add the vanilla and stir. Beat in the eggs, one at a time, mixing well after each. Stir in the baking soda, then gradually add the flour, mixing well. Last, stir in the chocolate chips and raisins. Scrape the sides of the bowl and continue mixing until everything is well incorporated. Drop the cookies by rounded teaspoonfuls onto an ungreased baking sheet (a small cookie scoop works really well here), place sheet on middle rack in oven and bake 8 minutes. Remove from oven and carefully transfer cookies to a wire rack to cool. Repeat with remaining dough. Let cookies cool almost completely before storing in an airtight container.

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