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BAKER'S Oatmeal Raisin-Chocolate Chunk Cookies

BAKER'S Oatmeal Raisin-Chocolate Chunk Cookies recipe
photo by:kraft
Great for lunch boxes or as after-school snacks, these oatmeal-raisin cookies are studded with chocolate chunks for an extra special touch.
15 min
28 min
42 servings, 1 cookie each

What You Need

cups  flour
cup  quick-cooking oats
tsp.  baking soda
cup  butter or margarine, softened
cup  granulated sugar
cup  packed brown sugar
tsp.  vanilla
pkg.  (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
cup  raisins

Make It

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.

Kraft Kitchens Tips

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