Makes about 60 cookies
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 cups rolled oats
16 tablespoons (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups dark raisins
4 ounces (about 1 cup) coarsely chopped walnuts or pecan pieces
1 cup (one 6-ounce bag) semisweet chocolate chips
Set the racks in the upper and lower thirds of the oven and preheat to 350 degrees.
In a large bowl, combine the flour, baking powder, salt, and oatmeal; stir well to mix.
In the bowl of a standing electric mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar until well mixed, about a minute. Beat in the eggs, one at a time, beating smooth after each addition, then beat in the vanilla.
Lower the mixer speed and beat in the flour and oatmeal mixture, then add the raisins, nuts, and chips.
Drop tablespoons of the batter about 3 to 4 inches apart on the prepared pans. Flatten the mounds with the back of a fork.
Bake the cookies for 15 to 20 minutes, or until they spread and color evenly and become firm.
Slide the papers off the pans onto racks.
After the cookies have cooled, detach them from the paper and store them between sheets of parchment or wax paper in a tin or plastic container with a tight-fittig cover.
MY NOTE: (1) Butter should be softened at room temperature, 75F, for about an hour in order to have the right dough consistency before it goes into the oven. (2) I use a small Italian ice cream scoop to drop the cookie dough onto the baking sheets. The recipe makes 48 larger cookies or 60 smaller cookies.
From Cookies Unlimited by Nick Malgieri
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