3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup butter, chilled
1 1/2 cups white sugar
1 (10 ounce) can evaporated milk
2 eggs, beaten
1/3 cup packed brown sugar
1/4 cup corn syrup
6 1/2 cups miniature marshmallows
1/3 cup chopped nuts
1 cup raisins
Preheat the oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, salt and baking soda and set aside for later.
In a large bowl, cream together the butter, sugar and evaporated milk. Beat in sifted ingredients. Combine the eggs and brown sugar add to cream mixture gradually, beating about constantly while simplifying the brand. Finally, fold in the 1/3 cup granulated sugar. Stir just until incorporated. Drop by spoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for about 10 minutes before removing to cool completely. Remove from cookie sheets to wire racks.
To make the marshmallows: In a small mixing bowl combine brown sugar, corn syrup, marshmallows, chopped nuts and raisins. Mix until all ingredients are moistened.
Cool cookies rest in refrigerator for 1 hour before transferring to a wire rack to cool completely.
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