Raisinet Cookies

Listen, I know that raisins can be quite a controversial topic. Some people really hate them. But I'm 100% pro-Raisin, I like them in any and all situations, the more raisins the better! So last night when I was craving Raisinets but also had the overwhelming desire to bake something, I decided to take the deliciousness of a Raisinet and put it in cookie form. And Raisinet cookies were born. And they were tasty. But there's a reason I try not to bake too often. It's because I can't eat just one cookie, and I am a pretty serious danger to myself around delicious batters.

Raisinet Cookies (recipe adapted from here)

* 3 cups all-purpose flour
* 2 teaspoons baking soda
* 1 1/2 teaspoons salt
* 3 sticks unsalted butter, room temperature
* 2 cups packed light-brown sugar
* 1 cup granulated sugar
* 4 large eggs
* 2 teaspoons pure vanilla extract
* 2 and 1/2 cups semisweet chocolate chunks
* 1 and 1/2 cups raisins

1. Preheat oven to 375 degrees. Whisk together flour, baking soda, and salt. Beat butter and sugars until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla, then flour mixture. Beat in chocolate and cherries. Refrigerate dough for 1 hour.
2. Roll dough into 1 3/4-inch balls (about 3 tablespoons each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart. Bake until edges are golden, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks; let cool completely.

*This recipe makes a metric ton of cookies. I had to put half of the dough in the freezer. You've been warned.