Bakers Oatmeal Raisin Chocolate Chunk Cookies Recipes

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt; set aside. With an electric mixer, cream butter andsugars until light and fluffy.
• Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Add flour mixture;beat until just combined. Add oats, raisins, and chocolate chips; beat until just combined.
• Drop 32 heaping tablespoons of batter, about 1 1/2 inches apart, onto baking sheets. Bake, rotating sheets halfway through, until cookies have spread and are golden brown and soft to the touch, 10 to 12 minutes. Cool 5 minutes on sheets; transferto a wire rack to cool completely.

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chunks and raisins.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

Steps:

• Beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until fluffy. Add the egg and vanilla; beat. Whisk the flour, rolled oats, baking soda, cinnamon and salt in a bowl. Add to the butter mixture and beat until just combined. Stir in the white chocolate chips and raisins.
• Preheat the oven to 350 degrees F. Scoop rounded tablespoons of dough and roll into balls. Arrange on parchment-lined baking sheets about 2 inches apart. Refrigerate 30 minutes, then bake until the cookies are golden on the bottom, 12 to 15 minutes. Cool on the baking sheets, 10 minutes, then transfer to racks to finish cooling.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees.
• Spray baking sheets lightly with Pam (or use baking parchment paper to avoid any need to prepare pans); set aside.
• In mixing bowl, beat together sugars, Lighter Bake, egg and vanilla.
• In another bowl, combine flour, baking soda, cinnamon, baking powder and salt.
• Stir into Lighter Bake mixture.
• Stir in oats and raisins.
• Drop by rounded spoonfuls onto prepared baking sheets.
• Bake 10 minutes or until edges begin to brown.
• Cool on racks.
• Enjoy GUILT FREE!

Steps:

• Heat oven to 375°F.
• Combine oats, flour, baking soda and salt. Mix butter, oil and sugars in large bowl until blended. Add eggs and vanilla; mix well. Stir in flour mixture, then chocolate chunks. Refrigerate 1 hour.
• Drop dough into 30 mounds, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or just until edges are set. Cool on baking sheets 1 min. Remove to wire racks; cool completely.