Maple Raisin, Pecan & Choc Chip Cookies

I have no idea how old I was when I first discovered Mrs Fields Cookies but I do remember being a little girl who until then had no idea a cookie could taste like that. Soft, chewy, oozy and all those flavours. All I’d ever eaten was crisp and crunchy cookies, or biscuits as we call them here (I know, so confusing for American readers). Following British culture at the time, the traditional American cookie style treat was a revelation to my little tastebuds. Now, of course they’re the norm here and available all over as are recipes for them.

My kids love a traditional chocolate chip cookie, nice and simple with milk chocolate chips. I on the other hand and not surprisingly like something a bit more interesting, a loaded cookie if you will. Adding a little bit of dark chocolate with raisins steeped in warmed maple syrup seems to make each flavour a little richer and dance around together amidst a little crunch of fresh pecans. Ever so slightly undercooked to preserve that soft chewy middle something yummy bursts forth in each bite.

Ingredients:

2/3 c raisins

2 tb maple syrup

250 gm unsalted butter at room temp

¾ c brown sugar

¼ c white sugar

1 tsp vanilla extract/paste

2 ½ c plain flour

1 tsp cinnamon

½ tsp baking powder

2 eggs beaten at room temp

2/3 c chocolate chips (I use dark but a mix of dark and milk or just mild is fine)

2/3 c roughly chopped pecans

1 tsp salt flakes

Method:

Preheat oven 180 c.

In a small saucepan, over a low heat, warm the maple syrup until small bubbles form on the edge of the pan. Immediately pour over the raisins and allow to stand in a small bowl to cool.

In a stand mixer fitted with paddle attachment start the butter on low speed until smooth (1-2 mins) then increase to high speed for 2 mins scraping down once during that time. Add sugars and vanilla and cream on high speed until lighter in colour. Add the beaten eggs in two batches until smooth.

Add the remaining ingredients and set the mixer to low speed until combined completely.

Pop the bowl in the fridge for a few minutes while you prepare your trays and tidy up. This allows, what is a wettish mixture to firm up slightly in order to roll them,

Roll the mixture into golf ball size balls and place a few cms apart as they will spread. Gently press down with your hand or the back of a spoon to half the height and bake for 8-10. They’ll be light brown on the edges. Allow to cool five mins on the tray then transfer to a rack to cool.