Hamilton Beach 63220 Use & Care - Page 24

840142500 ENv00.qxd 10/25/05 9:11 AM Page 24 Pies and Other Desserts Check our Web site for more recipes. Magic Cookies 1 cup (250 ml) butter 1 cup (250 ml) sugar 1 cup (250 ml) light brown sugar 2 eggs 2 cups (500 ml) flour 1 teaspoon (5 ml) baking soda 1⁄2 teaspoon (2.5 ml) baking powder 1⁄2 teaspoon (2.5 ml) salt 2 cups (500 ml) oatmeal 1 tablespoon (15 ml) vanilla 12 ounces (350 g) chocolate chips 11⁄2 cups (375 ml) coconut Preheat oven to 350ºF (180ºC). With flat beater attachment, cream together butter, sugar, and brown sugar at a medium setting until well blended. Mix in vanilla and eggs. Reduce speed and gradually add flour, baking soda, baking powder, and salt mix until smooth. On a low setting, mix in oatmeal, chocolate chips, and coconut until well mixed. Drop rounded spoon full onto ungreased cookie sheet. Bake on middle rack of oven for 12 to 14 minutes. Makes 3 dozen cookies. Brownie Cookies 2⁄3 cup (160 ml) shortening 11⁄2 cups (375 ml) brown sugar, packed 1 tablespoon (15 ml) water 1 teaspoon (5 ml) vanilla 2 eggs 11⁄2 cups (375 ml) flour 1⁄3 cup (80 ml) unsweetened baking cocoa 1⁄4 teaspoon (1.25 ml) baking soda 1⁄2 teaspoon (2.5 ml) salt 12 ounces (350 g) semi-sweet chocolate chips Preaheat oven to 375ºF (190ºC). With flat beater, cream shortening and brown sugar on medium setting until blended. Add water, vanilla, and eggs and mix. Add flour, cocoa, baking soda, and salt and beat at a medium setting until thoroughly mixed. Stir in chocolate chips on low setting. Drop tablespoons of dough on ungreased baking sheets. Bake 7 to 9 minutes. Do not overcook. Makes 36 cookies. "Soft" Peanut Butter Cookies 1⁄2 cup (125 ml) vegetable shorting 1⁄2 cup (125 ml) peanut butter 11⁄4 cup (310 ml) light brown sugar 1 egg 1 teaspoon (5 ml) vanilla 3⁄4 teaspoon (3.75 ml) salt 11⁄2 cups (375 ml) flour 1 teaspoon (5 ml) baking soda Preheat oven to 275ºF (140ºC). Using the flat beater attachment, beat shortening, peanut butter, brown sugar, egg, and vanilla at a medium setting until well blended. Reduce speed to low and gradually add dry ingredients until blended. Dough will be crumbly. Roll 3 tablespoon-size portions of the dough into a ball. Place on ungreased cookie sheet. Press to 1⁄2-inch (1 cm) thick. Bake 18 to 20 minutes. Do not overcook. Makes 16 cookies. 24