These are the cookies my grandmother kept in a biscuit tin on top of the fridge, chewy in the middle and just crisp enough at the edges to snap.
The trick is to chill the dough for an hour before baking. Cold butter melts more slowly in the oven, so the cookies hold their shape instead of spreading into one flat sheet.
Soak the raisins in hot tea for ten minutes first and they stay plump rather than turning into little burnt pebbles on the tray.
I made these for my daughter's birthday party and every single one had disappeared within ten minutes, so thank you for the recipe.
Chilling the dough made all the difference for me as well. Mine used to spread out across the whole baking tray every single time.
Could you use dried cranberries instead of raisins? My children will not eat raisins at all, however much I try to persuade them.
Yes, cranberries work very well, Rosa. Soak them for a little less time because they are softer than raisins to begin with.