Two spherical brown cookies on a paper plate with a colorful border. Text overlay: Tasting History, NYS Library

The second recipe in this series comes from Jamie. She decided to share Raisin Drop Cookies. 

Jamie had this to say about the recipe: 

“This was a recipe I found in my gram’s recipe box, which had been passed on to my aunt. While I don’t remember her making these, they sounded like an interesting mix of ingredients. If there’s anything Tasting History has taught me it’s that sometimes the weirder it sounds the tastier it will be!”

A photograph of the recipe, handwritten in pencil on thin chip board

The interesting ingredient Jamie saw in this recipe was crushed cornflakes. Not that that mattered to Taste Tester Josh! He loved these cookies and swore you couldn’t taste the cornflakes. With that emphatic thumbs up, I definitely believe him! 

Taste Tester Josh giving a cookie the sniff test.

Taste Tester Josh going for a big bite.

Taste Tester Josh delivering one of his firm thumbs up, giving his approval to this crunchy cookie.

 

 

 

 

 

 

 

 

 

Recipe: Raisin Drop Cookies 

This was a recipe I found in my gram’s recipe box, which had been passed on to my aunt. While I don’t remember her making these, they sounded like an interesting mix of ingredients. If there’s anything Tasting History has taught me it’s that sometimes the weirder it sounds the tastier it will be! --Jamie 

Ingredients: 

  • 1 cup seedless raisins
  • ½ cup butter or margarine
  • 1 cup granulated sugar
  • 2 eggs
  • 1 ½ cup sifted flour
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla
  • 4 cups crushed corn flakes
  • 1 cup shredded coconut

Directions: 

  • Cream butter and sugar
  • Stir in beaten eggs
  • Sift flour with soda and blend into cream mixture
  • Stir in vanilla, raisins, cornflakes and coconut
  • Drop by teaspoonful two inches apart on a greased cookie sheet
  • Bake at 350-375 for 12-15 minutes