Cuisinart CHM-5 - Manual (Page 6)

Double Chocolate Walnut
Brownie Drops
A brownie in a bite!
Makes 26
2 ounces unsweetened chocolate,
chopped
1 1 ⁄ 2 cups all-purpose flour
1 ⁄ 2 teaspoon baking powder
1 ⁄ 2 teaspoon salt
8 tablespoons unsalted butter,
cut in 8 pieces
1 ⁄
2
cup granulated sugar
1 ⁄
2
cup brown sugar, firmly packed
1 large egg
1 1 ⁄
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 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 1
1 ⁄
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
2 cups all-purpose flour
1 1 ⁄ 2 teaspoons baking soda
1 teaspoon salt
1 1 ⁄ 3 cups butter
1 1 ⁄ 3 cups light brown sugar
1 1 ⁄ 3 cups sugar
2 large eggs
1 1 ⁄ 2 teaspoons vanilla extract
4 cups quick-cooking oats
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 1–2 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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