- 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)
- 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.
To store, keep in an airtight container at room temperature, up to 3 days.