A Recipe Full of Sweet Memories: Jojo’s Cookies

When I thought about which recipe to share first on my blog, I wanted it to be something that truly resonated with love, connection, and good memories. That’s why I knew it had to be Jojo’s cookies.

Many years ago, I was fortunate enough to have a neighbor across the street who became one of my dearest friends. Stephanie and I bonded instantly — over being women, wives, mothers, and everything in between. Our families grew close, sharing meals, laughter, and even a few trips together. Stephanie’s children lovingly called their grandmother “Jojo,” and my kids were delighted to call her that too.

One of my fondest memories of Jojo is how incredible her cookies were. My daughter Lauren loved them so much that one year, at just four years old, she asked for Jojo’s cookies for Christmas. Imagine her pure joy when she opened a Christmas tin filled with those perfect cookies! That simple gift of love and sweetness has stuck with me ever since.

Fast forward to today — Lauren is now 21 years old, and those cookies are still a cherished memory. Recently, I was feeling nostalgic and reached out to Stephanie to see if she still had her mother’s recipe. To my delight, my sweet friend not only remembered it but was happy to share it with me.

So, with a heart full of gratitude, I’m excited to pass along Jojo’s cookie recipe to you. It’s more than just a recipe; it’s a piece of my history, a reminder of friendship, and a testament to the joy of sharing food with those we love.

Jojo’s Cookies

1 ½ cups sifted all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 cup (2 sticks) unsalted butter, softened

½ cup firmly packed dark brown sugar

1 cup granulated sugar

1 large egg, well beaten

1 teaspoon vanilla extract

1 ½ cups old fashioned rolled oats

1 cup raisins (soak in rum for 30 minutes to 1 hour before using)

Sift together flour, baking soda, and cinnamon. Set aside. Cream the butter and sugars until fluffy (about 3 minutes). Mix the beaten egg in thoroughly, then stir in the vanilla. Add the dry mixture. Mix in the oatmeal and then the raisins. Cover and refrigerate for 1 hour. Preheat oven to 350°. Grease a cookie sheet. Place walnut size pieces of dough on the prepared sheet, allowing space for cookies to spread while baking. Bake for 10 minutes or until set. Makes approximately 5 dozen.