• 10 Tbs. plus 2 tsp. butter or margarine (not spread) at room temperature
• 2/3 C. granulated sugar
• 1/3 C. packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 1/2 C. all purpose flour
• 1 C. semisweet chocolate chunks
• 1 C. walnuts, chopped
• 1/2 C. golden raisins

Heat oven to 325 degrees. In a large bowl, beat butter, sugars, egg and vanilla with an electric mixer until pale and fluffy. With mixer on low speed, beat in flour. Stir in chocolate chunks, walnuts and raisins. Drop heaping tablespoonfuls dough 2 1/2 inches apart on lightly greased cookie sheet(s). Bake 17 minutes or until tops look dry. Cool on sheet on wire rack 5 minutes. Remove with spatula to wire rack to cool.

Yield: 36 cookies