Preheat oven to 375°F (190°C). Brush Executive (8-in./20-cm) Sauté Pan (do not use Stainless Cookware) with oil using Chef’s Silicone Basting Brush. Firmly pat cherries dry with paper towels. Cut cherries in half; set aside. Process almonds in Manual Food Processor until coarsely chopped.
Place butter and water in Classic Batter Bowl. Microwave, uncovered, on HIGH about 1 minute or until butter is melted. Using Mini Measure-All® Cup, measure cake mix and oats; add to batter bowl. Add almonds and brown sugar; mix with Small Mix ’N Scraper® until soft dough forms.
Place cherry halves, cut-side down, over bottom of pan. Place dough over cherries; press down firmly with bottom of Mini Measure-All® Cup to even out dough. (Dough should be even and smooth.) Bake 18-20 minutes or until cookie is light golden brown.
Meanwhile, place chocolate morsels in (1-cup/250-mL) Prep Bowl. Microwave, uncovered, on HIGH 45-60 seconds or until melted, stirring after 30 seconds.
Pour chocolate into small resealable plastic bag (see Cook’s Tips). Trim a small corner off the bag; drizzle chocolate over cookie. Using Utility Knife, cut into wedges.
U.S. Nutrients per serving: Calories 210, Total Fat 11g, Saturated Fat 5 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 27 g, Fiber 1 g, Protein 2 g
You can use the releasing end of the Cake Tester & Releasing Tool to loosen the edges of the cookie when inverting. (see Step 4)
To fill plastic bag with melted chocolate, place a small resealable plastic bag over rim of Mini Measure-All® Cup with one corner pointing into the cup. Pour melted chocolate into bag. Remove bag and twist top.
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