Mom It Down! Cinnamon Raisin Cookies

These puppies are sooooooo easy to make! I have a more advanced version of an oatmeal raisin cookie, but they’re more of a fall thing, so I’ll likely do those later on in the year. These guys are a bit lighter, so I figured, what the hey? Plus, my kid is coming down from a weekend full of cake and cupcakes. (It was his second birthday on Saturday!) Instead of cutting off the continuous flow of sugar cold turkey, I figured I’d better wean him off with some cookies.

What you will need

  • Cookie sheet
  • Mixer


  • 1 1/2 cups packed brown sugar
  • 1/2 cup shortening
  • 1/2 cup butter (1 stick)
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cloves
  • 1 to 1 1/2 cups raisins

Mom it Down!

Take your butter out whenever you can and let it sit at room temperature. I usually let it sit in the mixer for however long. Today I took Em to the playground while it was warming.

Preheat oven to 375.

Add your sugar, shortening, and eggs to the mixer.

Stir it up until it’s almost creamy.

Add everything else but the raisins. Mix that up for a while.

Add the raisins. Mix that up for a bit. (If you’re worried about the raisins breaking up, you might do this by hand. I did not.)

Using a spoon, scoop out dollops and place them roughly 1 inch apart onto a greased cookie sheet. Bake for 10 minutes.

You’re done!

Overcoming obstacles

If your mixture of butter, shortening, sugar and eggs isn’t entirely creaming, don’t worry about it. Mine had a few lumps in it and once the flour was added, it was fine.


If you want to add nuts, feel free to do so. Add maybe 1 cup and then cut back to 1 cup of raisins. Bake time is the same.

For some reason, a lot of people hate raisins. If you’re one of these weirdoes, substitute them for currants. Everything else can stay the same.

I have also added in some whole wheat flour. They are heartier. I’m not sure what will happen if you substitute in more than one cup whole wheat flour, however.

That’s it! Let me know if you have any suggestions and/or comments.

Original recipe taken from


  1. omg, currants are a great idea! i’ve used cranberries and cherries before, but that sounds way better!


  2. yum, yum, yum. I might try these this week!


  3. Those are some gorgeous puffy cookies! I have a small problem with flat cookies. They still taste good, they just don’t look all that pretty :)

    I have a recipe for spice oatmeal cookies that I have to make for my stepfather every Thanksgiving. They are made with spice cake mix and are super duper delicious. That is my fav fall cookie.


  4. Okay, so I’m sure the cookies are great and I’m all about someone baking them FOR me as I’m not doing so much of that at the moment, but what I really wanted to say was that THAT BOY IS SO CUTE AND LOOKS LIKE HIS MAMA. :)


  5. I’m one of those weirdos who doesn’t like raisins OR currants! Not in cookies anyway, and I have no good reason why. So if anyone has other suggestions for additions I’d love to hear ’em.

    I can’t believe how big Em is getting. SUCH a cutie pie.


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