PEANUT BUTTER, CHOCOLATE CHIP, RAISIN, OATMEAL COOKIES

Peanut Butter, Chocolate Chip, Raisin, Oatmeal Cookies image

Provided by Chef David Marional

Categories Dessert

Time 2h

Yield 84 cookies, 84 serving(s)

Number Of Ingredients 15

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1/2 cup all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
6 cups rolled oats
6 tablespoons unsalted butter (3/4 stick)
2 ounces cream cheese (1/4 package, we use 1/3 less fat Philly)
1 1/2 cups light brown sugar (firmly packed)
1 1/2 cups granulated sugar
5 large eggs
1/4 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract
2 cups creamy peanut butter (we use reduced-fat)
1 cup dark chocolate chips
1 cup milk chocolate chips
1/2 cup raisins

Steps:

.Mix flour, baking soda, baking powder together in a large bowl, then add the oatmeal until evenly mixed (@ 2 cups at a time). Set aside.
Cream the butter until smooth and pale, then slowly add the granulated sugar, then the brown sugar until the sugars and butter are evenly mixed. If you are using a stand mixer, scrape down the sides and add the eggs 1 at a time until smooth. (We use a large cookie spoon to mix with) Add the corn syrup and vanilla and mix well.
Add the oat mixture @ 1/3 at a time mixing on low speed until fully mixed (it gets very stiff when doing by hand).
Fold in both kinds of chocolate chips ( nuts if you are using them) and then split dough in half and add the raisins to one half of the batch. Cover both batches with plastic wrap and refrigerate 3 hours minimum (overnight is best)).
Preheat oven to 375 degrees and place rounded tablespoon sized ball on a parchment lined cookie sheet. Bake for about 12 minutes and let stand for about five minutes on cookie sheet before placing cookies on a wire rack to cool.