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Double Chocolate Walnut
Brownie Drops
A brownie in a bite!
Makes 26
2 ounces unsweetened chocolate,
chopped
1
1
⁄2 cups unbleached, all-purpose flour
1
⁄2 teaspoon baking powder
1
⁄2 teaspoon salt
8 tablespoons unsalted butter,
cut into 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
combined, 20 seconds. Add melted,
cooled chocolate; mix 20 seconds on
Speed 1. Add flour mixture, mixing on
Speed 1 until combined, 30 seconds.
Add chocolate morsels and walnuts and
mix on Speed 1 to blend, 10 seconds.
Scoop 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 to 12 minutes.
Let cool on pans 2 minutes, then transfer
to a wire rack to cool completely. Just
before serving, dust lightly with powdered
sugar if desired.
Nutritional information per cookie:
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 unbleached, 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 to 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 to
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 to 12 minutes. Remove
from baking sheet and cool on wire rack.
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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