Chocolate Chip Spelt Cookies

A moist, drop cookie with the intriguing flavour of Spelt. Yield: 4 dozen cookies.

• 1 cup/250mL - Raisins
• ½ cup/125mL - Water
• 1 cup/250mL - Butter
• 1 cup/250mL - Brown Sugar
• 2 Eggs
• 1 ½ tsp/7mL - Vanilla - 3 cups/750mL - NUNWEILER'S Organic Whole Grain Spelt Flour
• 1 tsp/5mL - Baking Powder
• ½ tsp/2mL - Baking Soda
• ½ tsp/2mL - Salt
• 1 cup/250mL - Semi-Sweet Chocolate Chips

Preheat oven to 350'F(180C). Grease 12 x 15" (30 x 38cm) cookie sheets.

Place raisins in small saucepan and add water. Bring to a boil, stir occasionally until all liquid has been absorbed by the raisins. Cool.

In a large mixing bowl, cream softened butter. Add sugar gradually and cream well. Add eggs, one at a time, beating well after each addition. Add vanilla to egg mixture. Stir to combine.

Spool flour into measuring cup, level off and place in small mixing bowl. Add baking powder, baking soda and salt.
Stir to combine well. Add flour to creamed mixture. Add cooled raisins and then chocolate chips to flour mixture.

Drop by teaspoonful onto prepared cookie sheet. Bake 12 - 15 min. or until lightly browned. Cool 2 min. on cookie sheet. Remove from pan and cool completely on rack.

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