Friday, September 26, 2008

These are the BEST cookies

Makes 24. 2 1/2 cups all-purpose flour (spooned and leveled) 1 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 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) 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. 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. Flatten dough balls slightly. 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.