- 2 cups Brown Sugar
- 1 ¼ cup Non-Fat Plain Yogurt
- 1 teaspoon Baking Soda
- 4 Tablespoons Whole Egg Powder *
- 1 teaspoon Salt
- 4 Tablespoons Baking Cocoa, Heaping
- 1 ½ cups Hard White Wheat Flour
- 1 ½ cups Soft White Wheat Flour
- 2 cups Raisins
Preheat oven to 350℉. Place Raisins in a small bowl and cover with hot water for five minutes. Drain off water, set aside.Cream together Sugar and Yogurt. Sift together Flour, Soda, Salt, Egg Powder, & Cocoa. Add flour mixture to sugar mixture; stir until combined. Fold in Raisins.Drop by heaping teaspoons (I like using my medium cookie scoop) onto ungreased cookie sheets. Bake for 10 minutes. Cool on cookie sheet for 3 minutes, remove to rack and then cool completely on a baking rack.
*Using fresh today? 2 large eggs work well in this recipe. Reduce Yogurt to just 1 cup if using fresh eggs.
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