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Active Time: 10 Minutes
Total Time: 20 Minutes
Yield: Makes about 72 cookies
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| If you want the flavor of carrot cake without the fuss, try these moist, cakelike cookies. And if you still want something sweet on top, spread each cookie with a little of your favorite cream cheese frosting recipe. |
RECIPE INGREDIENTS
| 1 cup butter or margarine, softened |
| 1 cup packed brown sugar |
| 1 teaspoon baking soda |
| 1 teaspoon ground cinnamon |
| 1 teaspoon finely shredded orange peel |
| 1/2 teaspoon ground ginger |
| 1/2 teaspoon ground nutmeg |
| 2 eggs |
| 1 teaspoon vanilla |
| 1 1/2 cups all-purpose flour |
| 1 1/2 cups finely shredded carrots |
| 1 cup rolled oats |
| 1 cup raisins |
| 1/2 cup chopped walnuts or pecans |
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DIRECTIONS
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, cinnamon, orange peel, ginger, and nutmeg; beat till combined. Beat in the eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the carrots, oats, raisins, and nuts.
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Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in a preheated 375 degrees F oven for 6 to 8 minutes, or till golden brown. Remove cookies and cool on wire racks.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes about 72 cookies
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