Cuisinart HTM-7L HTM-7L Manual - Page 8

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 1-1/2 1 1-1/3 1-1/3 1-1/3 2 3 2 3 2/3 2/3 2/3 2/3 2/3 2/3 cups all-purpose flour teaspoons baking soda teaspoon salt cups unsalted butter, cut in tablespoon sized pieces cups granulated sugar cups light brown sugar, firmly packed large eggs tablespoons milk teaspoons vanilla extract cups quick cooking oats cup coarsely chopped pecans, almonds or walnuts cup semi-sweet chocolate morsels cup "white" chocolate morsels cup almond brickle bits (may substitute coconut) cup mini M&M® Chocolate Mini Baking Bits cup raisins or dried tart cherries Preheat oven to 350° F. Line baking sheets with parchment paper or nonstick baking liners. Combine flour, baking 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 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 -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 1/2 2-1/2 1/2 2 1 1 cup (1 stick) unsalted butter, cut in 8 pieces cup vegetable shortening cups granulated sugar, divided cup Lyle's Golden Syrup (may use light corn syrup) large eggs zest of 1 lemon (bitter white pith removed), finely chopped zest of 1 lime (bitter white pith removed), finely chopped teaspoon lemon extract 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 baking 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 8