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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
2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon 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
2 large eggs
3 tablespoons milk
2 teaspoons vanilla extract
3 cups 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)
4 cups all-purpose flour
2 teaspoons 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)
2 large eggs
zest of 1 lemon (bitter white pith
removed), finely chopped
zest of 1 lime (bitter white pith
removed), finely chopped
1 teaspoon lemon extract
1 teaspoon 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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