Foxy Frangipani
... Yummy!!



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)


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.
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