Hamilton Beach 63225 Magic Cookies, Brownie Cookies, Soft Peanut Butter Cookies, Makes 36 cookies

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Magic Cookies

1 cup (250 ml) butter	1⁄2	teaspoon (2.5 ml) baking powder
1 cup (250 ml) sugar	1⁄2	teaspoon (2.5 ml) salt
1 cup (250 ml) light brown sugar	2 cups (500 ml) oatmeal
2 eggs	1 tablespoon (15 ml) vanilla
2 cups (500 ml) flour	12 ounces (350 g) chocolate chips
1 teaspoon (5 ml) baking soda	11⁄2 cups (375 ml) coconut

Preheat oven to 350ºF (180ºC). With flat beater attachment, cream together butter, sugar, and brown sugar at a medium setting until well blended. Mix in vanilla and eggs. Reduce speed and gradually add flour, baking soda, baking powder, and salt mix until smooth. On a low setting, mix in oatmeal, choco- late chips, and coconut until well mixed. Drop rounded spoon full onto ungreased cookie sheet. Bake on middle rack of oven for 12 to 14 minutes.

Makes 3 dozen cookies.

Brownie Cookies

2⁄3 cup (160 ml) shortening

11⁄2 cups (375 ml) brown sugar, packed 1 tablespoon (15 ml) water

1 teaspoon (5 ml) vanilla

2 eggs

11⁄2 cups (375 ml) flour

1⁄3 cup (80 ml) unsweetened baking cocoa

1⁄4 teaspoon (1.25 ml) baking soda

1⁄2 teaspoon (2.5 ml) salt

12 ounces (350 g) semi-sweet chocolate chips

Preaheat oven to 375ºF (190ºC). With flat beater, cream shortening and brown sugar on medium setting until blended. Add water, vanilla, and eggs and mix. Add flour, cocoa, baking soda, and salt and beat at a medium setting until thor- oughly mixed. Stir in chocolate chips on low setting. Drop tablespoons of dough on ungreased baking sheets. Bake 7 to 9 minutes. Do not overcook.

Makes 36 cookies.

“Soft” Peanut Butter Cookies

1⁄2	cup (125 ml) vegetable shorting	1 teaspoon (5 ml) vanilla
1⁄2	cup (125 ml) peanut butter	3⁄4 teaspoon (3.75 ml) salt
11⁄4 cup (310 ml) light brown sugar		11⁄2 cups (375 ml) flour
1 egg		1 teaspoon (5 ml) baking soda

Preheat oven to 275ºF (140ºC). Using the flat beater attachment, beat shorten- ing, peanut butter, brown sugar, egg, and vanilla at a medium setting until well blended. Reduce speed to low and gradually add dry ingredients until blended. Dough will be crumbly. Roll 3 tablespoon-size portions of the dough into a ball. Place on ungreased cookie sheet. Press to 1⁄2-inch (1 cm) thick. Bake 18 to 20 minutes. Do not overcook. Makes 16 cookies.

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