1 14-ounce can condensed milk
1 egg
2 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1 cup self-rising flour
1/3 cup cocoa powder
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
1 cup raisins

In a large mixing bowl, beat condensed milk, egg, butter, and vanilla until well blended.  In a medium bowl, combine flour, cocoa powder, ginger, and cinnamon; add to egg mixture, beating thoroughly.  Stir in raisins.  Cover; chill for 1 hour.

Preheat oven to 350°F.  Lightly spray baking sheets with non-stick vegetable spray.

Drop batter by heaping teaspoonfuls, 2-inches apart, onto prepared baking sheets.

Bake 6 to 8 minutes or until set.  Remove from baking sheets; cool on a wire rack.  Store in an airtight container.

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