Kitchen Sink Cookies (Martha Stewart)

INGREDIENTS

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)

DIRECTIONS

  1. Preheat oven to 375 degrees. Line two 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.