Drop Cookies (Twenty-four cookies)

Ingredients

• 1/3 cup Butter
• 1 cup Granulated sugar
• 1 whole Egg
• 1/2 cup Buttermilk (or milk + 1 tbsp lemon juice/vinegar) (Originally sour milk. Substituted with buttermilk for modern preference. Alternatively, use milk and add 1 tablespoon of lemon juice or vinegar per cup.)
• 1/2 teaspoon Baking soda (Originally soda (saleratus).)
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract
• 1/4 cup Chopped raisins
• 2 1/2 cups All-purpose flour
• 1/2 teaspoon Baking powder
• 1 tablespoon Butter (Quantity estimated (not specified in original recipe). For greasing the pan.)
• 2 tablespoons Flour (Quantity estimated (not specified in original recipe). For dusting the pan.)

Instructions

1. 1Preheat the oven to 350°F (175°C). Butter and flour a baking sheet, ensuring even coverage to prevent the cookies from sticking.
2. 2In a large bowl, cream together the butter and sugar until light and fluffy.
3. 3Add the egg and mix well. Then, add the buttermilk and vanilla extract, mixing until combined.
4. 4In a separate bowl, whisk together the baking powder, baking soda, and flour. Add the raisins and mix well.
5. 5Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
6. 6Drop spoonfuls of the cookie dough onto the prepared baking sheet, leaving about three inches between each cookie. Bake for 15 minutes, or until the edges are golden brown.