Cuisinart HTM-3 HTM-5 manual Oatmeal Monster Cookies

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 non- stick baking liner sheets.

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

Place the butter and sugars in a medi- um bowl. Mix on speed 1/Low for 30 seconds, then mix on speed 5 until light and fluffy, 2 minutes. Add the egg and vanilla, mixing on speed 3 until com- bined, 20 seconds. Add melted, cooled chocolate; mix 20 seconds on speed 1/Low. Add flour mixture; mix on speed 1/Low until combined, 30 seconds. Add chocolate morsels and walnuts; mix on speed 1/Low to blend, 10 seconds.

Scoop out dough in 1-1/2 tablespoon amounts onto prepared baking sheets. (For ease, speed and uniformity, you may use an ice cream scoop.) Bake in the preheated 350° F oven for 10 to 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

A traditional Cuisinart favorite, these yummy oatmeal cookies are loaded with mix-ins.

Preparation: 10 - 15 minutes, plus baking time.

Makes 60 cookies

2cups all-purpose flour 1-1/2 teaspoons baking soda

1teaspoon salt

1-1/3 cups unsalted butter, cut in tablespoon sized pieces

1-1/3 cups granulated sugar

1-1/3 cups light brown sugar, firmly packed

2large eggs

3tablespoons milk

2teaspoons vanilla extract

3cups quick cooking oats

2/3 cup coarsely chopped pecans, almonds or walnuts

2/3 cup semi-sweet chocolate morsels

2/3 cup “white” chocolate morsels

2/3 cup almond brickle bits (may substitute coconut)

2/3 cup mini M&M® Chocolate Mini Baking Bits

2/3 cup raisins or dried tart cherries

Preheat oven to 350° F. Line baking sheets with parchment paper or non- stick baking liners. Combine flour, baking soda and salt in a small bowl.

Mix on speed 1/Low to combine, 10 seconds.

In a large mixing bowl, cream butter and sugars on speed 1/Low until light and fluffy, about 1 minute. Add eggs, milk and vanilla; increase to speed 3/Medium and beat until well blended, about 1 minute.

Add flour mixture to creamed mixture in two additions; beat on speed 2/Low until well mixed. Add oats in 2 additions; beat on speed 2/Low after each addi- tion until well blended. Add nuts and beat on speed 2/Low until just blended. Add chocolate morsels, brickle bits, M&M’s® , and raisins; continue to beat on speed 2/Low until blended, about 30 to 40 seconds.

Drop by rounded tablespoons (1-1/2 tablespoons – may use a small ice cream scoop) onto the prepared baking sheets, two inches apart. Bake in preheated 350° F oven until golden, about 10 to 12 minutes. Cool on pan for 2 to 3 minutes, then transfer to a wire rack to cool completely.

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

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