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 addition until well blended. Add nuts and beat on speed 2/Low until just blended. Add chocolate morsels, brickle bits, M&Ms®, and raisins; continue to beat on speed 2/Low until blended, about 30 to 40 seconds.
Drop by rounded tablespoons (1½ 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
Lemon Lime Sugar
Cookies
These old fashioned, crackly sugar cookies
are flavored with lemon and lime for a
refreshing change.
Preparation: 10
Makes 50 cookies (3½ pounds cookie dough)
4cups unbleached,
2teaspoons baking soda ½ teaspoon salt
½ cup (1 stick) unsalted butter, cut into 8 pieces
2½ cups granulated sugar, divided ½ 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/Low 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 5/High, 1½ 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. Add flour mixture to creamed mixture in two additions; beat on Speed 2 until well mixed.
Using 1½ 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 baking sheet 2½ inches apart. Press each ball gently with the flat bottom of a glass. Bake in preheated 350°F oven for 10 to 12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container.
Nutritional information per cookie:
Calories 116 (31% from fat) • carb. 19g
•pro. 1g • fat 15g • sat. fat 2g • chol. 13mg
•sod. 72mg • calc. 5mg • fiber 0g
