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BAKER'S® Oatmeal Raisin Chocolate Chunk Cookies

BAKER'S® Oatmeal Raisin Chocolate Chunk Cookies recipe
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.
15 min
28 min
About 3-1/2 dozen cookies or 42 servings, 1 cookie each

what you need

cups  flour
cup  quick-cooking oats
tsp.  baking soda
tsp.  salt
cup  (1-1/2 sticks) butter or margarine, softened
cup  granulated sugar
cup  firmly packed brown sugar
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

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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