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BAKER'S Oatmeal Raisin-Chocolate Chunk Cookies
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BAKER'S Oatmeal Raisin-Chocolate Chunk Cookies

28 Minutes
15 Min Prep
28 Min Cook
Great for lunch boxes or as after-school snacks, these oatmeal-raisin cookies are studded with chocolate chunks for an extra special touch.
What You Need
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42 servings
Original recipe yields 42 servings
1-3/4 cups flour
1 cup quick-cooking oats
3/4 tsp. baking soda
3/4 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 tsp. vanilla
1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
1 cup raisins
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Let's Make It
1
Heat oven to 375°F.
2
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.
3
Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets.
4
Bake 11 to 13 min. or until golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Kitchen Tips
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.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 55mg
2%
Total Carbohydrates 18g
7%
Dietary Fibers 1g
4%
Sugars 11g
22%
Protein 1g
2%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
42 servings, 1 cookie each
* 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.
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