1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup old-fashioned rolled oats (not quick-cooking)
Instructions
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside. In a large bowl, whick together flour, salt, baking powder, and baking soda; set aside.
Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
Cool 5 minutes on sheets; transfer to a wire rack to cool completely. (To store, keep in an airtight container at room temperature, up to 3 days.)
Originally Submitted
5/3/2008
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