I haven’t had a hand-held mixer since a million years ago before I got married. Back then, I used it ALL THE TIME, but then soon after I got married I got a Kitchen-Aid stand mixer and never looked back.
When the good folks at OXO ask if I wanted to try their new mixer, I jumped at the chance.
Mostly because my hand-held mixer of yesteryear was LONG GONE, and there many times during the week that I look at the Kitchen-Aid on my counter and really want that counter space back.
I have it there because if it’s out in plain sight, I will use it more.
But when it’s out in plain sight … well, it’s out in plain sight.
You get my drift.
When I was initially reading the details on this new mixer, I noticed that it featured a headlight.
Yes, a headlight for your mixer.
And I will be quite honest, I thought that was a little bit ridiculous.
What could you possibly need a headlight for?
But then I used it.
And, like, WOW.
You need a headlight for your mixer.
I even took a short ten second video for you, so you could see how illuminated the inside of my mixing bowl is:
Although I was doing my baking in the early afternoon and it was sunny outside, you would think the headlight feature wouldn’t have been that big a deal.
You would be wrong.
I could suddenly SEE everything in my bowl. It’s like you don’t even realize how dark your bowl and batter is until it is suddenly all lit up.
It was the coolest thing ever, and I was instantly a convert.
There are, of course, other highlights to this mixer. It comes with the standard beaters, and also pastry hooks, and a handy little thing on the front where you can attach the beaters to the mixer. Very convenient, although I did secretly wish it came with a little case or even just a bag to keep it from getting dusty when stored.
The other thing I noticed … you know when you’re mixing, sometimes you feel like being a rebel and don’t hold the bowl … and then you’re sorry you didn’t because there is batter everywhere?
No need to worry with this one. The motor is slow and steady and even with me not holding the bowl, the mixer didn’t get all crazy and my bowl stayed put.
It’s the little things, what can I say?
Now … what did I make with my first foray with this mixer?
Mint Chocolate Chip Cookies.
Nick had a holiday party tonight with his Leaders club, and this was the perfect thing to make for a crowd of teenagers. With the Andes candy chunks throughout, and the mint extract, no denying the flavor.
Fresh out of the oven? Amazeballs.
I will admit, the green color is a little off-putting at first. The kids said the cookies looked like they were sick. My mom said she was hesitant to take one too. But once they bit into them… all bets were off. And you could, of course, skip the green food coloring, but where’s the fun in that?
Two quick notes and then I’m off … WATCH THE BAKING TIME CAREFULLY. Can you tell which cookies are overdone?
And two, don’t use the mixer when you’re mixing in the chocolate pieces – that will make your batter a gross muddy color, and ain’t nobody got time for that.
Mint Chocolate Chip Cookies
Recipe adapted from Betty Crocker
1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1/4 to 1/2 teaspoon mint extract
7 drops green food color
1 box Andes Creme de Menthe thins, chopped
1 cup milk chocolate chips
1 Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in the Andes thins and chocolate chips.
2 Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
3 Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.