These cookies are incredible. They have all sorts of yummy ingredients in it: chocolate, white chocolate, raisins, crushed pecans and oatmeal. Satisfy’s every craving! Sweet and crunchy.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking power
- 1/2 tsp baking soda
- 1 cup (2 sticks unsalted butter) (SIDE NOTE: When I made these, I didn’t bother to check if I had enough butter and of course I didn’t, so I used about 3/4 cup butter and a quarter and a bit of shortening and it worked out just fine)
- 1 cup packed light-brown sugar
- 1 1/2 tsp light corn syrup (SIDE NOTE: of course I didn’t check if I had these either and I didn’t. So instead I made my own creation of basic sugar and water and it worked out great as well)
- 1 tbsp 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)
Directions
- Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.
- In a large bowl, whisk 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.
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With a rubber spatula, fold in chocolate chunks, raisins, pecans and oats.
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Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
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Cool 5 minutes on sheets: transfer to a wire rack to cool completely.Source: Martha Stewart
