1 c Butter — softened
1 c Brown sugar, packed
1/2 c Granulated sugar
3 Eggs
2 ts Vanilla
2 c All-purpose flour
2 c Quick-cooking rolled oats
1 ts Baking soda
1/4 ts Salt
2 c Raisins
375 g Bittersweet chocolate — cut
Into chunks
175 g Chopped pecans — (about
1 1/2 cups)
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.
Yields
48 Servings
