Chunky Oatmeal Cookies Recipe

Chunky Oatmeal Cookies Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

Sun Prairie, Wisconsin reader Sandra Castillo stores balls of this cookie dough in the freezer, so home-baked cookies are just minutes away.

[X]

Rate Chunky Oatmeal Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chunky Oatmeal Cookies Recipe

Prep: 15 min. + freezing Bake: 20 min.

Yield: 15 Servings

15 20 35

Ingredients

3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup raisins
3/4 cup peanut butter chips or Reese's pieces

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in raisins and candy. Drop by tablespoonfuls onto ungreased baking sheets. Cover and freeze.
Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months.
To use frozen cookie dough: Place dough balls 2 in. apart on greased baking sheets. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool. Yield: about 3-1/2 dozen.

Nutritional Facts 1 serving (2 each) equals 348 calories, 13 g fat (8 g saturated fat), 53 mg cholesterol, 208 mg sodium, 52 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Chunky Oatmeal Cookies in Quick Cooking March/April 2004, p17