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Chocolate Chip Oatmeal Cookies
Toasted nuts and oatmeal make these cookies good
for you as well as delicious.
I N G R E D I E N T S
3/4 cup quick-cooking oatmeal
1 cup pecans
1 cup butter, in 1-inch pieces
1/2 cup sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/2 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
9 ounces semi-sweet chocolate chips
Vegetable oil cooking spray
Preheat oven to 350˚F. 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.
Use metal blade to process butter and both sugars
until smooth, about 2 minutes. Scrape work bowl as
necessary. Add eggs and vanilla; pulse until just
mixed, about 6 times.
Add toasted pecans, flour, baking soda, salt and half
the toasted 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.
Yield 48 2-1/2 inch cookies.
Carrot Cake
To make this delicious, moist cake look really
professional, place a marzipan carrot in the center.
You can buy them at many pastry or candy shops.
I N G R E D I E N T S
Butter for pans
Fine, dry bread crumbs for dusting pans
1/2 pound carrots, peeled
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1/2 cup corn oil
1 teaspoon vanilla extract
3/4 cup walnut pieces
1 cup all-purpose flour
1/2 tablespoon unsweetened cocoa
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins, steamed over boiling water
for 10 minutes
Cream Cheese Frosting (recipe follows)
Preheat oven to 350˚F. Butter two 8-inch round cake
pans, line bottoms with parchment paper and butter
paper. Dust pans with bread crumbs.
Cut carrots into lengths to fit tube horizontally.
Use shredding disc to shred carrots; reserve.
Process sugars, eggs, oil and vanilla with metal
blade until smooth, about 15 seconds. Add walnuts
and dry ingredients; 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 for 2 to 3 minutes and turn out onto
wire racks to cool completely. Remove paper.
Spread frosting between layers and on top
and sides of cake.
Yield 8 to 10 servings.
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