Raisin Peanut Butter Cookies

These peanut butter cookies go the soft, cakey route rather than the crisp-and-crumbly one. Evaporated milk in the batter is the key. It adds richness and moisture that keep the cookies tender and cake-like instead of dry and crumbly.

Peanut butter and shortening get creamed with sugar, then beaten eggs, raisins, and evaporated milk fold in. The raisins plump up slightly during baking, creating little pockets of chewy sweetness that pair naturally with the salty, nutty peanut butter.

A generous amount of baking powder (four teaspoons) gives these cookies their puffy lift. Drop by teaspoonfuls and bake at a hot temperature for just 12 minutes. They should look set on top but still soft in the center when you pull them.

Chef Tips

• Cream the shortening, peanut butter, and sugar thoroughly until light and fluffy. This step builds the airy structure that keeps the cookies soft.
• Use evaporated milk, not sweetened condensed milk. They’re completely different products. Condensed milk would make these far too sweet and sticky.
• The cookies spread slightly but puff up in the oven. Leave about an inch between drops on the baking sheet.
• These soften further as they cool. If you prefer a firmer cookie, let them cool completely on a wire rack.

Variations

• Use chunky peanut butter for bits of crunchy peanut in every cookie.
• Swap raisins for chocolate chips for a peanut butter chocolate cookie.
• Add a teaspoon of cinnamon to the flour mixture for a warm, spiced version.