Cuisinart CHM-5 manual Double Chocolate Walnut Brownie Drops, Oatmeal Monster Cookies

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Double Chocolate Walnut

Brownie Drops

A brownie in a bite!

Makes 26

2ounces unsweetened chocolate, chopped

11⁄2 cups all-purpose flour

1⁄2teaspoon baking powder

1⁄2teaspoon salt

8tablespoons unsalted butter, cut in 8 pieces

1⁄2cup granulated sugar

1⁄2cup brown sugar, firmly packed

1 large egg

11⁄2 teaspoons vanilla extract

2⁄3cup mini chocolate morsels

2⁄3cup chopped walnuts powdered sugar for garnish

Melt the chocolate in a double boiler over hot water or in a microwave according to manufacturer’s directions. Let cool. Preheat oven to 350°F.

Line baking sheets with parchment or nonstick baking liner sheets.

Place the flour, baking powder and salt in a medium bowl; mix on Speed 1 for 20 seconds to combine. Reserve.

Place the butter and sugars in a medium bowl. Mix on Speed 2 for 30 seconds, then mix on Speed 4 until light and fluffy, 2 minutes. Add the egg and vanilla, mixing on Speed 2 until com- bined, 20 seconds. Add melted, cooled

chocolate, mix 20 seconds on Speed 1. Add flour mixture, mix on Speed 1 until combined, 30 seconds. Add chocolate morsels and walnuts, mix on Speed 1 to blend, 10 seconds.

Scoop out dough in 11⁄2 tablespoon amounts onto prepared baking sheets. (For ease, speed and uniformity, you may use a #40 ice cream scoop.) Bake in the preheated oven for 10–12 minutes. Let cool on pans 2 minutes, then transfer to a wire rack to cool com- pletely. Just before serving, dust lightly with powdered sugar if desired.

Nutritional information per serving:

Calories 151 (48% from fat) • carb. 18g

•pro. 2g • fat 8g • sat. fat 4g • chol. 18mg

•sod. 59mg • calc. 15mg • fiber 1g

Oatmeal Monster Cookies

These yummy cookies may just become your all-time favorites. They’re loaded with goodies and sure to wow family and friends.

Makes 5 dozen cookies

2cups all-purpose flour

11⁄2 teaspoons baking soda

1teaspoon salt

11⁄3 cups butter

11⁄3 cups light brown sugar

11⁄3 cups sugar

2large eggs

11⁄2 teaspoons vanilla extract

4cups quick-cooking oats

2⁄3cup chopped pecans

2⁄3cup chocolate chips (semisweet or milk)

2⁄3cup Bits O’Brickle® or shredded coconut

2⁄3cup M&M’s® candies

2⁄3cup raisins, dried cranberries or dried tart cherries

cooking spray

Preheat oven to 350°F. Combine flour, soda and salt in a small bowl; reserve.

In a large mixing bowl, cream butter and sugars on Speed 2 until light and fluffy, about 1–2 minutes. Add eggs and vanilla; beat on Speed 1 until well blended, about 1 minute.

Add flour mixture to creamed mixture in 4 additions; beat on Speed 2 after each addition until well blended. Add oats in 4 additions; beat on Speed 2 after each addition until well mixed. Add pecans and continue beating on Speed 2 until just blended. Add chocolate chips and next 3 ingredients; continue mixing on Speed 2 until well blended, about 20–30 seconds.

Spray baking sheets with cooking spray or line with parchment paper. Drop dough by rounded tablespoons,

2 inches apart, onto baking sheet and bake until golden brown, about 10–12 minutes. Remove from baking sheet and cool on wire rack.

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