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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 non-
stick baking liner sheets.
Place the flour, baking powder and salt
in a medium bowl; mix on speed 1/Low
for 20 seconds to combine. Reserve.
Place the butter and sugars in a medi-
um bowl. Mix on speed 1/Low for 30
seconds, then mix on speed 5 until light
and fluffy, 2 minutes. Add the egg and
vanilla, mixing on speed 3 until com-
bined, 20 seconds. Add melted, cooled
chocolate; mix 20 seconds on speed
1/Low. Add flour mixture; mix on speed
1/Low until combined, 30 seconds. Add
chocolate morsels and walnuts; mix on
speed 1/Low 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 an ice cream scoop.) Bake in
the preheated 350° F oven for 10 to 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
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
2large eggs
3tablespoons milk
2teaspoons 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,
baking soda and salt in a small bowl.
Mix on speed 1/Low to combine, 10
seconds.
In a large mixing bowl, cream butter
and sugars on speed 1/Low until light
and fluffy, about 1 minute. Add eggs,
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 addi-
tion until well blended. Add nuts and
beat on speed 2/Low until just blended.
Add chocolate morsels, brickle bits,
M&M’s
®
, and raisins; continue to beat
on speed 2/Low until blended, about 30
to 40 seconds.
Drop by rounded tablespoons (1-1/2
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
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