This is a get up and go in the morning cookie filled with good for you stuff when you don't have time to sit down. Also good for the little ones snack after school if peanuts are not a problem.
- 1 cup butter flavor shortening
- 1 cup crunchy peanut butter
- 3⁄4 cup granulated sugar
- 3⁄4 cup firmly packed brown sugar
- 2 eggs, beaten
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 3⁄4 cups uncooked quick oats
- 1 1⁄4 cups raisins
- 1 medium granny smith apple, finely grated, including juice
- 1⁄3 cup finely grated carrot
- 1⁄4 cup flaked coconut (optional)
- Preheat oven to 350°F Place sheets of foil on countertop for cooling cookies.
- Combine shortening, Peanut Butter and sugars in large bowl.
- Beat at medium speed with electric mixer until blended.
- Beat in eggs.
- Combine flour, baking powder, baking soda and cinnamon.
- Add gradually to creamed mixture at low speed.
- Beat until blended.
- Stir in oats, raisins, apple, carrot and coconut.
- Drop by measuring tablespoonfuls onto ungreased baking sheet.
- Bake for 9 to 11 minutes or until just brown around edges.
- Do not overbake.
- Cool 2 minutes on baking sheet.
- Remove cookies to foil to cool completely.
I made these this afternoon for the school week.. VERY GOOD! FYI: Don't eyeball ingredients - and measure carefully! Good flavor, nutty, sweet but not overly so and packed with energy!
Great tasting recipe! Outside crunchy, inside soft. Changed recipe a little bit. Used plain vegetable shortening. Instead of 1 medium granny smith apple finely grated, I used 1/3 cup unsweetened applesauce. 1 medium carrot = 1/3 cup shredded twice (did not grate). I used sweetened coconut flakes. While beating creamy batter, in 2nd bowl, I combined oats, raisins (not golden variety), applesauce, carrot and coconut. I blended thoroughly before stirring into batter. Cooled cookies on cooling racks for an hour or so then bagged in preparation of giving them away. This recipe rates 5 stars, however, I gave it 4 since I made changes. Enjoy your "meal on the run." Thanks, Tish, for sharing this with us.
I substituted Flax for half of the butter and Splenda for baking for part of the sugar and applesauce for some of the butter, and it turned out fantastic! Our cookies were chewy (not hard at all) and tasty to all who tried them. I made up a big batch and froze the extras until I had time to eat them, and they were great as a quick to grab snack. I did grate up an apple for this route, but will probably just use unsweetened applesauce for future batches.