John's Kitchen Sink Cookies

(45)
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

  1. Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper; set aside.

  2. In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.

  3. 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.

  4. With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.

  5. 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.

  6. Cool 5 minutes on sheets; transfer to a wire rack to cool completely.

    med103553_0308_bake_jon.jpg

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.

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