Mix oats, flour, dry pudding mix, cinnamon, ginger and baking powder; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; stir until blended. Whisk eggs and milk until blended. Add to chocolate mixture; mix well. Stir in dry ingredient mixture until blended. Stir in raisins. Refrigerate 1 hour or until dough is easy to handle.
Heat oven to 375°F. Shape dough into 1-inch balls. Place, 2 inches apart, on parchment-covered baking sheets.
Bake 12 to 14 min. or until cookies are no longer shiny. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Substitute BAKER'S Semi-Sweet Chocolate for the white chocolate.
Prepare using JELL-O Vanilla Flavor Instant Pudding.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
27 servings, 2 cookies 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.