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1
Take a stick of butter out of the refrigerator, open the wrapping and leave the butter on the kitchen counter until it gets pretty soft - allow at least 30 minutes.
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2
When the butter is soft, wash your hands and put on an apron.
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3
Put the butter in the bowl, and beat it with the wooden spoon until it gets creamy.
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4
Beat in the sugar until it is thoroughly mixed.
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5
Crack open both eggs, and put them into the bowl that has the butter and sugar in it.
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6
Be careful not to get any bits of eggshell in the bowl.
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7
Beat the eggs with the butter and sugar until they are all mixed in.
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8
Take the sifter, and put these ingredients into it: the flour, the cocoa, the baking powder and the salt.
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9
Sift them into the bowl with the butter, sugar and eggs.
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10
Slowly mix everything together with the wooden spoon until it becomes brown and gooey.
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11
Then mix in the raisins.
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12
Have an adult turn on the oven for you and set it to 350 degrees.
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13
Wrap your cookie sheet with a piece of aluminum foil, keeping it nice and smooth.
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14
Smear the remaining 1 or 2 teaspoons butter all over the foil.
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15
Scoop up a teaspoon of the batter.
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16
Now, take the second teaspoon and use it to push the batter off onto the cookie sheet.
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17
Keep doing this until you have formed about 18 cookies, leaving about 2 inches of space space between the cookies.
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18
Don't worry that you have batter left over.
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19
You can make another batch of cookies.
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20
Have an adult help you put the cookie sheet into the oven.
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21
Let the cookies bake for 15 minutes - the tops will no longer look shiny.
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22
Have an adult take the cookies out of the oven and help you slide them off the cookie sheet with the spatula and put them on the wire rack.
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23
Let them cool while you make another batch of the cookies with the rest of the batter.
