Desserts

BAKER'S® Oatmeal Raisin Chocolate Chunk Cookies

photo by:kraft

Oatmeal-raisin cookies are studded with chocolate chunks for an extra special touch. They’re great for lunch boxes or as an after-school snack.

time

prep:

15 min

total:

28 min

servings

total:

About 3-1/2 dozen cookies or 42 servings, 1 cookie each

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what you need

1-3/4

cups flour

cup quick-cooking oats

3/4

tsp. baking soda

1/4

tsp. salt

3/4

cup (1-1/2 sticks) butter or margarine, softened

1/2

cup granulated sugar

1/2

cup firmly packed brown sugar

egg

tsp. vanilla

pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

cup raisins

Make It

PREHEAT oven to 375°F. Mix flour, oats, baking soda and salt in medium bowl; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Stir in chocolate chunks and raisins.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 11 to 13 min. or until golden brown. Cool on baking sheets 1 min. Cool completely on wire racks.

Kraft Kitchens Tips

Make-Ahead

After cookies are completely cooled, wrap in plastic wrap and place in an airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.

Freezing Cookie Dough

Freeze heaping tablespoonfuls of cookie dough on baking sheet 1 hour. Transfer to airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Place frozen dough, 2 inches apart, on ungreased baking sheets. Bake at 375°F for 15 to 16 min. or until golden brown.

Great Substitute

Substitute 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped, for the chocolate chunks.

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mandyep5

posted:9/22/2010

This is a really good and easy cookie recipe. I used white chocolate chips and added a dash of cinnamon to the dry ingrediants. Baked a dozen cookies and put the rest of the dough in the freezer for another time. Great recipe.

podgermom

posted:3/3/2010

Have a glass of milk on hand!! These are super rich but super good! They looked and tasted like they came from the bakery! These will definately be made in our home again!

a cook

posted:11/6/2008

These are a great fall cookie. I love how they can be frozen and baked fresh for company. Everyone enjoys the surprise of the warm chocolate chunks.

rascal1235

posted:10/23/2007

Delicious! My parents loved them (and my dad is a big oatmeal-raisin fan!) and my co-workers devoured them in just over an hour. :)

cnwamw

posted:10/11/2007

My young boys will eat these. However, if you are looking for an old fashion oatmeal rasin cookie this isnt it! The cookie was not oatmeally at all!!

lschweigert

posted:7/3/2007

I swapped out the raisins for chopped walnuts and created the best cookie I've eaten in years. I LOVE this cookie!

tubasavy

posted:4/25/2007

Quite good, I lowered the baking temp to 350 for 12 min and it was perfect. I also used butterscotch chips instead of chocolate chips and raisins and they were very good, my husband was very happy.

a cook

posted:12/23/2006

I made these oversized with jumbo raisins - so good! Just bake them a little longer. Great super-quick recipe.

sjgak5

posted:10/28/2006

Very tasty. Even my kids who don't like oatmeal cookies ate them.

julilah

posted:8/27/2006

i found this recipe so fast thanks kraft.