2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup light brown sugar
12 tablespoons unsalted butter, softened
1 large egg
1/4 cup whole milk
1 teaspoon pure vanilla extract
1 cup dark raisins (or raisins of choice)
Preheat oven to 375 degrees F
Position the oven rack in the center of the oven and line two baking sheets with parchment paper.
Beat together the flour, baking powder, salt, and ground cinnamon in an electric mixer. Add in the brown sugar, softened butter, egg, milk, and vanilla extract and beat for one minute. Add the raisins and beat until completely mixed.
Drop the cookie batter by heaping teaspoonfuls onto the prepared baking sheet, (I use a small ice cream like scoop for this) spacing the cookies a couple of inches apart. Bake the cookies for about 8 – 10 minutes, or until the tops of the cookies are just barely touched with color yet the edges are golden brown.
Remove from oven and transfer the cookies to a wire rack to cool.
Yield 4 dozen cookies