Stimmen - 3, Durchschnittliche Bewertung: 3.7
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Anleitung Zusammenfassung
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 11.2 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 11.2 teaspoons baking soda 1 teaspoon salt 11.3 cups butter 11.3 cups light brown sugar 11.3 cups sugar 2 large eggs 11.2 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 Lemon-Lime Sugar Cookies Cookies with a little zest! Makes 50 cookies 4 cups unbleached, all-purpose flour 2 teaspoons baking soda 1. teaspoon salt 2 1.cup (1 stick) unsalted butter, 2 cut into 8 pieces 21.cups granulated sugar, divided 2 1.cup Lyle’s Golden Syrup® 2 (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 3, 11.2 minutes. Add syrup, eggs, and zests. Mix on Speed 2 for 30 to 40 seconds until smooth. Add extracts; mix on Speed 2 for 30 seconds. Using 11.2 tablespoons of dough, shape into round balls and dip in remaining sugar to coat. (For ease, speed and uniformity, use a number 40 ice cream scoop.) Arrange balls on parchment-lined baking sheet 21.2 inches apart. Press each ball gently with the bottom of a flat glass. Bake in preheated oven for 10 to 12 minutes, until crackled and just beginning to turn golden. Remove from oven, let cool on baking sheet for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store between sheets of waxed paper in an airtight container. Tip: To chop zest easily, place zest in work bowl of a Cuisinart® MiniPrep® Plus with 1.4 cup of the sugar from the recipe. Pulse on chop 10 to 15 times, then process continuously until finely chopped, 30 to 40 seconds. Nutritional information per cookie: Calories 116 (31% from fat) • carb. 19g • pro. 1g • fat 15g • sat. fat 2g • chol. 13mg • sod. 72mg • calc. 5mg • fiber 0g Mocha Chocolate Chip Cookies Serve these delicious cookies with ice cream for a special dessert or with a glass of milk for a late night snack. Makes 31.2 dozen cookies 11.2 tablespoons instant coffee granules 1 tablespoon hot water 2 cups unbleached, all-purpose flour 11.4 teaspoons baking soda 1.4 teaspoon salt 1 cup butter, slightly softened 3.4 cup firmly packed light brown sugar 3.4 cup sugar 1 large egg 11.4 teaspoons vanilla extract 11.2 cups semisweet chocolate chips 1 cup chopped pecans, toasted cooking spray Preheat oven to 350°F. Combine instant coffee granules and water in a small bowl; reserve. Combine flour, soda and salt in a small bowl;...