Ingredients
1 cup molasses
1/2 cup butter (softened)
1/2 cup sugar
1/2 cup milk
1 egg, beaten
1 cup chopped raisins
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 level teaspoon baking soda
Flour, enough to form a soft dough
Method
Preheat the oven to a moderate temperature (about 350°F / 175°C). In a mixing bowl, combine the molasses, softened butter, sugar and milk until smooth. Stir in the beaten egg until evenly incorporated. Add the chopped raisins and the spices—cloves, cinnamon and nutmeg—mixing to distribute the flavors.
Dissolve the level teaspoon of baking soda in a tablespoon of warm water or milk, then add it to the batter. Gradually fold in enough flour to form a soft, pliable dough—stop when the dough holds together and is not overly sticky.
Using a spoon or a small scoop, drop rounded spoonfuls of the dough onto buttered or lined baking tins, spacing them a couple of inches apart to allow for spreading. Bake in the preheated oven until the cookies are set and lightly browned at the edges, about 10–15 minutes depending on size. Remove from the oven and transfer to a wire rack to cool slightly before serving.
These spiced molasses-raisin cookies are best enjoyed warm or at room temperature. Store leftovers in an airtight container to keep them moist and flavorful.