Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup dry Cream of Wheat (farina)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup raisins

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, beat the softened butter, brown sugar, and white sugar on medium speed until light, fluffy, and pale (about 3 minutes).
  3. Stir in the egg and vanilla extract until the batter is smooth and glossy.
  4. In a separate smaller bowl, whisk together the flour, dry Cream of Wheat, baking soda, and salt.
  5. Gradually pour the dry mixture into the wet batter. Mix on low speed or stir by hand just until the white streaks of flour disappear; do not overmix.
  6. Fold in the raisins using a spatula.
  7. Scoop rounded tablespoons of dough and place them 2 inches apart on parchment-lined baking sheets.
  8. Bake for 10–12 minutes until the edges are light mahogany-gold, but the centers still look slightly soft.
  9. Let the cookies set on the pan for 5 minutes before moving them to a wire rack to cool.