Alex's Irresistibles

These cookies are packed with everything. Toasted walnuts, chocolate chips, raisins, granola, and rolled oats all go into a buttery brown sugar dough. Every bite hits a different texture: crunchy nut, melty chocolate, chewy raisin, crispy granola.

The food processor does the mixing here, which is an unusual technique for cookies. Creaming the sugars and butter in the processor makes the base ultra-smooth, and pulsing in the flour prevents overworking the gluten. The result is a cookie that bakes up soft and stays that way for weeks stored airtight.

Toasting the walnuts first makes a real difference. Raw walnuts taste flat and slightly bitter; seven minutes in the oven brings out their oils and gives them a roasted, nutty crunch that holds up in the finished cookie.

Chef Tips

• Pulse the flour in gently. Over-processing activates the gluten and makes the cookies tough instead of chewy.
• The cookies should be very soft when they come out of the oven. They firm up as they cool on the sheet. Don’t overbake.
• Use a level 2-tablespoon scoop for uniform size. These are meant to be substantial cookies.
• Let them cool on the baking sheet for a few minutes before moving. They’re fragile when hot.

Variations

• Swap raisins for dried cranberries or chopped dried cherries for a tart twist.
• Use pecans instead of walnuts for a milder, sweeter nut flavor.
• Add a teaspoon of cinnamon to the flour mixture for a spiced version.