Everything cookies
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter -- softened |
| 1 | cup | Brown sugar, packed |
| ½ | cup | Granulated sugar |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla |
| 2 | cups | All-purpose flour |
| 2 | cups | Quick-cooking rolled oats |
| 1 | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | cups | Raisins |
| 375 | grams | Bittersweet chocolate -- cut |
| Into chunks | ||
| 175 | grams | Chopped pecans -- (about |
| 1 1/2 cups) | ||
Directions
In a large bowl, beat together butter, brown sugar and granulated sugar until light and fluffy. Beat in eggs, one at a time, until smooth. Add vanilla.
(In food processor, combine butter, brown and granulated sugars in work bowl; process until light and fluffy. Add aggs and vanilla; process until smooth, scraping down sides.) In separate bowl, combine flour, oats, baking soda and salt. Stir into butter mixture to form sticky dough. Stir in raisins, chocolate chunks and pecans.
(Add dry ingredients to butter mixture in food processor; pulse with on/off motion just until mixture forms a soft ball. Transfer to bowl; stir in raisins, chocolate and pecans.) Drop mixture by tablespoons onto greased baking sheet about 2 inches apart. Bake in preheated 375F oven about 10 to 12 minutes or until golden. Partially cool on baking sheet before lifting on to rack to cool completely.
Recipe By : Toronto Star March 20, 1996 From: