Liora Graphics | Shirini Keshmeshi – Persian Raisin Cookies
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Shirini Keshmeshi – Persian Raisin Cookies

I love chocolate and chocolate chip cookies. Who doesn’t!?
Now imagine replacing those delicious chocolate chips with raisins!  I know what you are thinking … but, I promise these raisin cookies are better than any chocolate chip cookie you will ever have. These cookies are not only delicious, but also so simple to make.
Mama B makes these every time we have guests coming over. Our American guests instantly fall in love with these scrumptious cookies.
And, of course, you must serve these cookies with a fantastic cup of black tea. My favorite is the Cardamom Tea by Ahmad Tea.


1/2 cup extra virgin olive oil
1/2 cups brown sugar
1 cup all-purpose flour
3 large eggs
1 teaspoon vanilla extract
1 1⁄2 cups raisins



Preheat the oven to 250°
Combine olive oil and sugar with a hand mixer on low to medium speed until soft.
Add in one egg at a time and combine well before adding another egg. Crack eggs into a bowl before adding to avoid any shells. Add vanilla and beat to blend.
On a very low speed, add in flour one tablespoon at a time. Blend until all the flour is moist.
Set the mixer aside and fold the raisins into the batter.
Use a  silicone baking sheet to avoid cookies from sticking. Scoop batter onto sheet one heaping spoonful at a time.
Bake in the oven at 250° until browned at the edges and golden on top, 12 to 14 minutes. Make sure to bake only one sheet of cookies at a time.