Double Chocolate Walnut
Brownie Drops
A brownie in a bite!
Makes 26
2ounces unsweetened chocolate, chopped
11⁄2 cups unbleached,
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
8tablespoons unsalted butter, cut into 8 pieces
1⁄2 cup granulated sugar
1⁄2 cup brown sugar, firmly packed
1large egg
11⁄2 teaspoons vanilla extract
2⁄3 cup mini chocolate morsels
2⁄3 cup 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 combined, 20 seconds. Add melted,
cooled chocolate; mix 20 seconds on
Speed 1. Add flour mixture, mixing on Speed 1 until combined, 30 seconds. Add chocolate morsels and walnuts and mix on Speed 1 to blend, 10 seconds.
Scoop 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 to 12 minutes. Let cool on pans 2 minutes, then transfer to a wire rack to cool completely. Just before serving, dust lightly with powdered sugar if desired.
Nutritional information per cookie:
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
Makes 5 dozen cookies
2cups unbleached,
11⁄2 teaspoons baking soda
1 teaspoon salt
11⁄3 cups butter
11⁄3 cups light brown sugar
11⁄3 cups sugar
2large eggs
11⁄2 teaspoons vanilla extract
4cups
2⁄3 cup chopped pecans
2⁄3 cup chocolate chips (semisweet or milk)
2⁄3 | cup Bits O’Brickle® or |
| shredded coconut |
2⁄3 | cup M&M’s® candies |
2⁄3 | cup 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 to 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 to 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 to 12 minutes. Remove from baking sheet and cool on wire rack.
Nutritional information per cookie:
Calories 165 (40% from fat) • carb. 23g
•pro. 2g • fat 7g • sat. fat 4g • chol. 18mg
•sod. 91mg • calc. 25mg • fiber 1g
6
