In a second bow, beat the butter and sugars with a hand held mixer on medium-high until light and fluffy. This will take 5-7 minutes. Reduce the speed to medium-low and beat in your eggs, one at a time. Add the vanilla and finally, mix in the flour mixture a little at a time until everything is full mixed.
Then, add your jumbo chocolate chips, chocolate covered raisins and chopped nuts. Using a spatula, fold in all the ingredients.
Using a 1/3 cup measuring cup, scoop out the dough and drop onto a parchment lined baking sheet. Once you have done that with all the cookies, put the baking sheet in the refrigerator for one hour.
Preheat your oven to 350 degrees F. Move your oven racks to the upper and middle positions in the oven. Arrange 3-5 cooking on each of two baking sheets that are covered with parchment paper or a silpat. You want to space these cookies about 3 inches apart to keep them from touching when they bake. You may have to bake these in batches.
Bake for 16-18 minutes until golden brown and cooked through. Rotate the baking sheets to the other rack, halfway through the bake. When done, remove the cookies to a rack and let cool completely. Serve on a large platter and enjoy.
Like cookies as much as I do? Try some of my other favorites:
Chocolate Dipped Pistachio Macaroons
Loaded Jumbo Cookies
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 1/2 Cups All-purpose flour
- 1 1/4 Tsps. Baking soda
- 1 1/4 Tsps. Baking powder
- 2 Tsps. Coarse salt
- 1 1/4 Cups (2 1/2 sticks) unsalted butter, room temperature
- 1 1/2 Cups Packed dark-brown sugar
- 1 Cup Granulated sugar
- 2 Large eggs
- 1 1/2 Tsps. Pure vanilla extract
- 1 Cup Jumbo semisweet chocolate chips
- 1 Cup of dark chocolate covered raisins
- 1 Cup of toasted walnuts chopped
Instructions
- In a large bowl, using an hand mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips, chocolate covered raisins and chopped nuts.
- Using a 1/3 cup measuring cup, drop dough onto a parchment-lined baking sheet and refrigerate 1 hour.
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 3-5 unbaked cookies, 3 inches apart, on each of two parchment-lined or silpat lined baking sheets. The cookies will spread so leave plenty of room between cookies and bake in batches if necessary.
- Bake until edges are light golden brown, 16 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool.
