Chewy Chocolate Raisin Cookies 7 cups raisins 1/3 cup unsweetened applesauce 3 1/2 cups granulated sugar 2 1/3 cups margarine, softened 1 cup liquid eggs 1 tablespoon vanilla extract 8 cups all-purpose flour 1 1/4 cups cocoa powder 2 teaspoons baking soda 2 teaspoons salt 1 pound miniature chocolate chips Process raisins and applesauce until a smooth paste is formed. In a large mixer bowl, combine raisin paste with sugar, margarine, eggs and vanilla extract; mix well. Add flour, cocoa, baking soda and salt; mix well. Add chocolate chips, stirring just to blend chips evenly throughout the dough. Using a #30 scoop, drop dough onto a parchment-lined pan. Flatten cookies gently using another sheet of parchment. Bake at 350 degrees F for 13 to 15 minutes or until set. Tips: This is a moist, chewy cookie. If you need to stack these cookies for shipment, bake 15 to 17 minutes; this will dry the surface slightly and keep them from sticking together. They will retain their moistness inside due to the raisins. Substitute mini candy-coated chocolate pieces for the chocolate chips, if desired. Yields 100 cookies at 1 1/2 ounces dough per serving.