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Chocolate
Chip
Oatmeal
Cookies
Toasted
nuts
and
oatmeal
make
these
cookies
good
for
you
as
well
as
delicious.
Carrot
Cake
To
make
this
delicious,
moist
cake
look
really
professional,
put
a
marzipan
carrot
in
the
center.
You
can
buy
them
at
many
pastry
or
candy
shops.
1/2
3/4
3/4
1/3
1/2
1
3/4
1
1/2
3/4
6
35
INGREDIENTS
cup
quick-cooking
oatmeal
cup
pecans
cup
butter
cup
sugar
cup
firmly
packed
light
brown
sugar
large
egg
teaspoon
vanilla
extract
cup
flour
teaspoon
salt
teaspoon
baking
soda
ounces
semi-sweet
chocolate
chips
2-1/2-inch
cookies
Preheat
oven
to
35OT
and
place
rack
in
center.
Toast
oatmeal
and
pecans
on
baking
sheet
until
lightly
browned,
about
10
minutes.
Remove
and
reserve.
Turn
oven
up
to
375°F.
Cut
butter
into
1-inch
pieces.
Use
metal
blade
to
1/2
1/2
1/2
2
1/2
1
3/4
1
1
1
1
1/2
1/2
1/2
28-inch
6
to
10
INGREDIENTS
Fine,
dry
bread
crumbs,
for
dusting
pans
pound
carrots
cup
granulated
sugar
cup
firmly
packed
dark
brown
sugar
large
eggs
cup
corn
oil
teaspoon
vanilla
cup
walnut
pieces
cup
all-purpose
flour
tablespoon
unsweetened
cocoa
teaspoon
baking
powder
teaspoon
cinnamon
teaspoon
baking
soda
teaspoon
salt
cup
raisins,
steamed
over
boiling
water
for
10
minutes
Cream
Cheese
Frosting
(recipe
follows)
round
cake
pans
servings
process
with
both
sugars
until
smooth,
about
2
minutes.
Scrape
work
bowl
as
necessary.
Add
egg and
vanilla
and
pulse
until
just
mixed,
about
6
times.
Add
pecans,
flour,
salt,
baking
soda,
and
half
the
oatmeal.
Pulse
until
mixed,
about
8
times.
Remove
to
large
bowl,
add
remaining
oatmeal
and
chocolate
chips
and
stir
to
mix.
Drop
by rounded
teaspoonfuls
onto
greased
baking
sheets
1
inch
apart
and
bake
until
golden brown,
about
11
minutes.
Preheat
oven
to
350°F.
Butter
cake
pans,
line
bottoms
with
parchment
paper
and
butter
paper.
Dust
pans
with
bread
crumbs.
Cut
carrots
into
lengths
to
fit
feed
tube
horizontally.
Use
shredding
disc
to
shred
carrots
and
reserve
them.
Process
sugars,
eggs,
oil
and
vanilla
with
metal blade
until
smooth,
about
15
seconds.
Add
walnuts
and
dry
ingredients
and
pulse
until
combined,
about
6
times,
stopping
once
to
scrape
down
work
bowl.
Use
spatula
to
stir
in
raisins
and
carrots.
Divide
batter
between
prepared
pans
and
bake
in
preheated
oven
until
a
cake
tester
inserted
in
the
center
comes
out
clean,
about
35
to
40
minutes.
Cool
in
pans