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  • BAKER'S Oatmeal Raisin-Chocolate Chunk Cookies

BAKER'S Oatmeal Raisin-Chocolate Chunk Cookies

BAKER'S Oatmeal Raisin-Chocolate Chunk Cookies is rated 4.444444444444445 out of 5 by 18.
Prep Time
15
min.
Total Time
28
min.
Servings

42 servings, 1 cookie each

Great for lunch boxes or as after-school snacks, these oatmeal-raisin cookies are studded with chocolate chunks for an extra special touch.

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What You Need

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Make It

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  • Heat oven to 375°F.
  • Combine flour, oats and baking soda. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks and raisins.
  • Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
  • Bake 11 to 13 min. or until golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Make Ahead

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

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

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 baking sheets. Bake in 375°F oven 15 to 16 min. or until golden brown.

Substitute

Substitute 3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, coarsely chopped, for the chocolate chunks.

Make Ahead

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 baking sheets. Bake in 375°F oven 15 to 16 min. or until golden brown. Freezing Baked Cookies: After cookies are completely cooled, wrap in plastic wrap and place in airtight plastic container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.

Servings

  • 42 servings, 1 cookie each

Nutritional Information

Serving Size 42 servings, 1 cookie each
AMOUNT PER SERVING
Calories 120
Total fat 6g
Saturated fat 3.5g
Cholesterol 15mg
Sodium 55mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 11g
Protein 1g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This is a really good and easy cookie recipe. 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.
Date published: 2010-09-22
Rated 5 out of 5 by from Quite good, I lowered the baking temp to 350 for 12 min and it was perfect. 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.
Date published: 2007-04-25
Rated 5 out of 5 by from Took these cookies to our grandaughter's confirmation and they were a definite hit! Took these cookies to our grandaughter's confirmation and they were a definite hit! I made these larger (2 doz. instead of 3 1/2 doz) and still baked them for only 11 minutes. Perfection!!
Date published: 2006-05-08
Rated 4 out of 5 by from I thought that there was too much oats. I thought that there was too much oats. I cut it down to 3/4 of cup. I also substituted the raisins and chocolate chunks for many other combinations. Its always been a hit in my home.
Date published: 2006-05-29
Rated 5 out of 5 by from This is the best cookie recipe ever....but I prefer substituting 1/2 cup of walnut chips for the cup... This is the best cookie recipe ever....but I prefer substituting 1/2 cup of walnut chips for the cup of raisins. Cookies are always soft but crunchy on the outside and never flat!
Date published: 2005-10-05
Rated 5 out of 5 by from Have a glass of milk on hand! 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!
Date published: 2010-03-04
Rated 4 out of 5 by from This was an excellent recipe! This was an excellent recipe!, but I had to add an additional egg to the batter because it was dry. I would definately make these delicious cookies again!
Date published: 2006-05-21
Rated 2 out of 5 by from My young boys will eat these. 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!!
Date published: 2007-10-11
  • 2016-08-26T10:10CST
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