Cuisinart DLC-10C - Manual (Page 52)

46
Chocolate Chip Oatmeal Cookies
Toasted nuts and oatmeal make these cookies good for
you as well as delicious.
INGREDIENTS
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.
INGREDIENTS
1/2 cup quick-cooking oatmeal Fine, dry bread crumbs, lor dusting pans
3/4 cup pecans 1/2 pound carrots
3/4 cup butler 1/2 cup granulated sugar
1/3 cup sugar 1/2 cup firmly packed dark brown sugar
1/2 cup firmly packed light brown sugar 2 large eggs
1 large egg 1/2 cup corn oil
3/4 teaspoon vanilla extract 1 teaspoon vanilla
1 cup flour 3/4 cup walnut pieces
1/2 teaspoon salt 1 cup all-purpose flour
3/4 teaspoon baking soda 1 tablespoon unsweetened cocoa
6 ounces semi-sweet chocolate chips 1 teaspoon baking powder
1 teaspoon cinnamon
35
2-1^-inch cookies 1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350T and place rack in center. 1/2 cup raisins, steamed over boiling water
Toast oatmeal and pecans on baking sheet until lightly for 10 minutes
browned, about 10 minutes. Remove and reserve. Turn Cream Cheese Frosting (recipe tollows)
oven up to 375°F.
28-inch
round cake pans
Cut butter into 1-inch pieces. Use metal blade to 6 to 10
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 leaspoonfuls
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