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Chewy Oatmeal Cookies
Chewy Oatmeal Cookies

Chewy Oatmeal Cookies

27 Review(s)
Healthy Living
Cook Minutes 25 Min
Prep : 15 Min Cook: 10 Min
What is it about these Chewy Oatmeal Cookies that makes them taste so good? It could be the touch of honey, the smooth peanut butter, or the chunks of semi-sweet chocolate. It could also be how everything comes together in one tasty oatmeal cookie recipe!
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup honey
1/4 cup canola oil
1/4 cup Kraft Smooth Peanut Butter
2 Tbsp. non-hydrogenated margarine, melted
1 Tbsp. vanilla
1 egg
1/2 cup each all-purpose flour and whole wheat flour
1/2 tsp. Magic Baking Powder
1/4 tsp. baking soda
1-3/4 cups quick-cooking oats
2 oz. Baker's Semi-Sweet Chocolate, chopped
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How do I make it ?
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Step 1
Heat oven to 350ºF.
Step 2
Beat first 6 ingredients in large bowl with mixer until blended. Mix flours, baking powder and soda; gradually beat into honey mixture. Stir in oats and chocolate.
Step 3
Drop teaspoonfuls of dough, 2 inches apart, onto parchment-covered baking sheets.
Step 4
Bake 8 to 10 min. or until golden brown. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.
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Substitute
For a change of pace, substitute 1/3 cup raisins for the chopped chocolate.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 1 g
5 %
Cholesterol 10 mg
Sodium 45 mg
2 %
Total carbohydrate 16 g
5 %
Dietary fibre 1 g
4 %
Sugars 7 g
Protein 2 g
Vitamin A
0 %
Vitamin C
0 %
Calcium
2 %
Iron
6 %
Servings
24 servings, 2 cookies (30 g) 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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