Ingredients
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2 1/4 cups all-purpose flour
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2 teaspoons baking soda
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1/2 teaspoon salt
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1 1/4 cups unsalted butter, softened
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1 cup granulated sugar
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2/3 cup packed brown sugar
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2 eggs
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1 1/2 teaspoons vanilla
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1 1/2 cups pecan halves
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2 cups raisins
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1 (12 ounce) package semisweet chocolate pieces or 1 (12 ounce) package semisweet chocolate chunks
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1 3/4 cups toasted whole almonds, coarsely chopped
Instructions
- Line cookie sheet with parchment paper, foil or silicone.
- Preheat oven to 350°F
- In large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
- Beat in sugars until combined.
- Beat in eggs and vanilla.
- Beat in as much of the flour mixture as you can and add any remaining flour by hand, if necessary.
- Stir in nuts, raisins, and chocolate pieces.
- Using 1/4 cup of dough for each cookie, drop dough about 3 inches apart onto cookie sheet.
- Bake in preheated oven for 12 to 15 minutes or until golden and set. The centers with be paler than the edges.
- Let cookies stand on cookie sheet for 5 minutes then transfer to a wire race; let cool.