the goods:
2 and 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 and 1/2 teaspoons light corn syrup
1 tablespoon vanilla extract
2 large eggs
1 cyp semisweet chocolate chunks
2/3 cup raisins
1/2 cup old-fashioned rolled oats (not quick-cooking)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside.
In a medium bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined. With a rubber spatula, fold in chocolate chunks, raisins, and oats.
Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheet. Bake 10 to 12 minutes, or until cookies are lightly browned.
Cool 5 minutes on sheets; transfer to a wire rack to cool completely.