Oatmeal-Carrot Cookies
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
3 dozen
ingredients
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1 1⁄2 cups uncooked quick-cooking oats or 1 1/2 cups old fashioned oats
- 1 teaspoon ground cinnamon
- 2 eggs, beaten
- 1⁄2 cup packed brown sugar
- 1⁄3 cup canola oil
- 1⁄2 cup nonfat milk or 1/2 cup low-fat milk
- 1 teaspoon vanilla
- 1 cup raisins
- 1 cup grated carrot
- 1 cup chopped nuts
directions
- Sift together into a bowl, the flour, baking soda, and cinnamon.
- Stir in oats.
- In another bowl, mix together the eggs, brown sugar, milk, vanilla, raisins, carrots, and oil; add to flour mixture; mix to combine.
- Fold in nuts.
- Drop batter by teaspoonsful onto a lightly greased cookie sheet.
- Bake in a 375° oven for 12-15 minutes, depending on texture desired (shorter baking time results in a chewy, soft cookie; longer baking time results in a crisper cookie).
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Reviews
-
I had a good feeling about this recipe and went ahead and doubled it (I had 2 cups of grated carrot, so why not?) The only changes I made is that I used half applesuace, half oil, and then used half almond milk, half regular milk. I baked mine for 13 minutes and they were extremely cakey & soft right out of the oven. VERY yummy way to use my fresh garden carrots.