Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes John's Kitchen Sink Cookies 3.0 (45) 43 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 35 mins Yield: 24 These home-run treats cover all the bases: They're chewy and rich, sweet and nutty. Ingredients 2 ½ cups all-purpose flour, (spooned and leveled) 1 teaspoon salt 1 teaspoon baking powder ½ teaspoon baking soda 1 cup (2 sticks) unsalted butter, room temperature 1 cup packed light-brown sugar 1 ½ teaspoons light corn syrup 1 tablespoon pure vanilla extract 2 large eggs 1 cup semisweet chocolate chunks ½ cup raisins ½ cup chopped pecans ½ cup old-fashioned rolled oats (not quick-cooking) Directions Preheat oven to 375 degrees. 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 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. Cook's Notes 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. Rate it Print