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ingredients |
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- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoons 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 chocolate chunks
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1/2 cup Old fashioned rolled oats (not quick-cooking)
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Kitchen Sink Cookies |
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Makes 24 cookies | Prep time: 20 minutes | Total time: 20 minutes plus cooling time |
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- Preheat the oven to 375. Line 2 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 until just combined.
- With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
- Drop generous 2 inch balls of dough, spaced 2 inches apart onto prepared baking sheets, and flatten with the palm of your hand. Bake 12 to 16 minutes or until lightly browned and crisp rotating pans halfway through.
- Cool 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
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