Nutritional information per serving
[1 tablespoon (15 ml)]:
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Double Chocolate Walnut
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Makes 26 brownies.
2
ounces (60 g) unsweetened
chocolate, chopped
1
1
⁄
2
cups (375 ml) unbleached,
all-purpose flour
1
⁄
2
teaspoon (2 ml) baking powder
1
⁄
2
teaspoon (2 ml) salt
8
tablespoons (120 ml) unsalted
butter, cut into 8 pieces
1
⁄
2
cup (125 ml) granulated sugar
1
⁄
2
cup (125 ml) brown sugar,
firmly packed
1
large egg
1
1
⁄
2
teaspoons (7 ml) vanilla extract
2
⁄
3
cup (150 ml) mini chocolate morsels
2
⁄
3
cup (150 ml) 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 (180°C). 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 (25 ml)
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.
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Oatmeal Monster Cookies
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Makes 5 dozen cookies.
2
cups (500 ml) unbleached,
all-purpose flour
1
1
⁄
2
teaspoons (7 ml) baking soda
1
teaspoon (5 ml) salt
1
1
⁄
3
cups (325 ml) butter
1
1
⁄
3
cups (325 ml) light brown sugar
1
1
⁄
3
cups (325 ml) sugar
2
large eggs
1
1
⁄
2
teaspoons (7 ml) vanilla extract
4
cups (1 L) quick-cooking oats
2
⁄
3
cup (150 ml) chopped pecans
2
⁄
3
cup (150 ml) chocolate chips
(semisweet or milk)
2
⁄
3
cup (150 ml) Bits O’Brickle
®
or
shredded coconut
2
⁄
3
cup (150 ml) M&M’s
®
candies
2
⁄
3
cup (150 ml) raisins, dried
cranberries or dried tart cherries
cooking
spray
Preheat oven to 350°F (180°C). Combine
flour, baking 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 (5 cm)
6
