These home-run treats cover all the bases: They're chewy and rich, sweet and nutty. Dried apricots or dates would also work well here. For tropical taste, skip the oats, and add in an equal amount of sweetened shredded coconut.
Source: Everyday Food, March 2008
Prep Time 20 minutes
Total Time 35 minutes, plus cooling
Yield 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)
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.