Cuisinart HTM-7L manual Oatmeal Monster Cookies, Lemon Lime Sugar Cookies

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, bak- ing soda and salt in a small bowl. Mix on speed 1 to combine, 10 seconds.

In a large mixing bowl, cream butter and sugars on speed 3 until light and

fluffy, about 1 minute. Add eggs, milk and vanilla; increase to speed 4 and beat until well blended, about 1 minute.

Add flour mixture to creamed mixture; beat on speed 2 until well mixed. Add oats in two additions; beat on speed 2 after each addition until well blended.

Add nuts and beat on speed 2 until just blended. Add chocolate morsels, brickle bits, M&M’s®, and raisins; continue to beat on speed 2 until blended, about 30 to 40 seconds.

Drop by rounded tablespoons (1-1/2 tablespoons – may use an ice cream scoop) onto the prepared baking sheets, two inches apart. Bake in pre- heated 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

Lemon Lime Sugar Cookies

These old fashioned, crackly sugar cookies

are flavored with lemon and lime for a

refreshing change.

Preparation 10 -15 minutes, plus baking time. Makes 50 cookies (3-1/2 pounds cookie dough)

4cups all-purpose flour

2teaspoons baking soda 1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut in 8 pieces

1/2 cup vegetable shortening

2-1/2 cups granulated sugar, divided 1/2 cup Lyle’s Golden Syrup

(may use light corn syrup)

2large eggs

zest of 1 lemon (bitter white pith removed), finely chopped

zest of 1 lime (bitter white pith removed), finely chopped

1teaspoon lemon extract

1teaspoon lime extract

Preheat oven to 350° F. Line baking sheets with parchment.

Place the flour, baking soda, and salt in a medium bowl. Use speed 1 to blend and aerate, 20 seconds. Reserve.

Place the butter and 2 cups of the sugar in a large bowl. Use speed 1 to blend, 30 seconds. Cream until light and fluffy, using speed 4, 1-1/2 minutes. Add syrup, eggs, and zests. Mix on speed 3 for 30 to 40 seconds until smooth. Add extracts; mix on speed 2 for 30 seconds.

Using 1-1/2 tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease and speed, use an ice cream scoop.) Arrange balls on parchment lined bak- ing sheet 2-1/2 inches apart. Press each ball gently with the bottom of a flat glass. Bake in preheated 350° F oven for 10 to 12 minutes, until crackled and just beginning to turn golden. Remove

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