Soft Chewy Milk Chocolate Cookies

(from Zina D’s recipe box)

Source: Joanne Fluke (from RecipeThing user Ryan77)

Categories: Cookies

Ingredients

  • 1 1/4 cups white (granulated) sugar
  • 1 cup salted butter
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 Tablespoons coffee
  • 1/2 cup molasses
  • 1/2 cup light Karo syrup
  • 1/2 cup golden raisins
  • 4 cups quick cooking oats
  • 3 and 1/2 cups all-purpose flour
  • 1 cup milk chocolate chips

Directions

  1. Preheat oven to 350°F, rack in the middle position.

  2. Place the sugar in the bowl of an electric mixer. (You can also mix up these cookies by hand, but it’s easier and quicker with an electric mixer.)

  3. Pour the softened butter on top of the sugar.

  4. Mix the sugar and the butter until the mixture is smooth and creamy.

  5. Mix in the eggs and beat until it is well incorporated and the mixture is light and fluffy.

  6. Sprinkle in the baking soda, baking powder, and salt. Mix them in until they’re incorporated.

  7. Add the cinnamon, cardamom, nutmeg, vanilla extract, and coffee. Mix well.

  8. Add the golden raisins. Mix them in thoroughly.

  9. Mix in the molasses and the light Karo syrup. Beat until everything is combined.

  10. Add the oats. Mix thoroughly.

  11. Add the flour in half-cup increments, mixing after each addition.

  12. Take the bowl out of the mixer, give it a final stir by hand, scrape down the sides to make sure that none of the yummy cookie batter sticks to the sides, and stir in the milk chocolate chips by hand.

  13. Set the bowl aside on the counter while you prepare your cookie sheets.

  14. Spray your cookie sheets with Pam or another nonstick cooking spray, or line them with parchment paper.

  15. Drop your cookies by heaping large spoonfuls onto your prepared cookie sheets, no more than 9 large cookies to a standard-size sheet. Think double-sized cookies and you won’t go wrong. (Lisa and I use a 2-Tablespoon scoop, rounded with dough on top, to do this down at The Cookie Jar.)

  16. Bake your cookies at 350°F for 15 to 18 minutes, or until they are springy on top when touched lightly and quickly with a fingertip.

  17. Let your Soft Chewy Milk Chocolate Cookies sit on the cookie sheets for at least 2 minutes.

  18. Remove the cookies from the cookie sheets with a metal spatula (or, if you used parchment paper, simply pull the whole sheet off) to a wire rack to finish cooling.

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