Prep 40 mins
Cook 10 mins
I found basis of this recipe in one of my MIL's magazines. Since I have my husband on a diet restricting meat, dairy, processed sugars, and white flour, I am trying to find creative ways to help satisfy his sweet tooth. These aren't very sweet but bake up nicely and "hit the spot". You could also add 1 cup of chocolate chips if you want it a little sweeter. What a wonderful way to eat your carrots!!!
- 2 eggs
- 1⁄2 cup packed brown sugar
- 1⁄2 cup molasses
- 1⁄3 cup virgin olive oil
- 1 cup flour
- 1⁄2 cup whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1 1⁄2 cups quick-cooking oats
- 1 cup fine grated carrot
- 1 cup raisins
- In large bowl beat eggs, brown sugar, milk and oil.
- In separate bowl combine flour, baking powder, salt, cinnamon, baking soda, and nutmeg; add to egg mixture and mix well.
- Stir in oats, carrots and raisins.
- Chill in freezer for at least 30 minutes.
- Bake at 350 for 10-13 minutes.
I nudged this review up by about half a star, because when I took the cookies to a church party last night, everyone loved them. I found the molasses taste too strong, overpowering everything else in the recipe. I think this recipe originally called for milk. Evidence? She mentions her husband's restricted diet, and although there is no mention of molasses in the directions, she does say "beat...milk." Next time, I think I will substitute milk (since I'm not dairy restricted), or perhaps unsweetened applesauce, for at least half of the molasses-in fact, probably for all of it. I think the other flavors will have more of a chance then. Also, I did make very large cookies (about 3 1/2" across), but I only got 18 of them. I can't imagine how tiny the cookies would have to be to get even 5 dozen from these ingredients, let alone 6!