Description
I refer to these delicious, nutritious cookies as breakfast cookies. They don’t crumble when eaten, so they make perfect treats to enjoy in the car. They keep, for a few days, in a tin, and they freeze well. This Carrot Oatmeal Cookie recipe was the first one I tested from Madame Benoit Cooks at Home back in 1982. Madame Benoit wrote me letters after I reviewed her book. You can read about my connection to Madame Benoit here.
Ingredients
Ingredients:
- 1 cup firmly packed light brown sugar
- 1/2 cup soft shortening
- 2 eggs
- 1/3 cup of milk
- 1 cup grated raw carrots
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of soda
- 1/2 teaspoon salt
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 2 cups of oatmeal
- 1 cup of seedless raisins
Instructions
Preheat the oven to 350°F
Step One:
In a medium bowl, cream the sugar, shortening, and eggs until light and creamy. Add milk and carrots, and stir until well mixed.
Step Two:
Sift together flour, baking powder, soda, cinnamon, and nutmeg. Add salt, oatmeal, and raisins. Stir together, coating the raisins with the flour mixture.
Step Three:
Blend the dry raisin mixture with the creamed mixture. The batter will be quite stiff. Drop by spoonful onto a greased cookie sheet.
Bake the cookies at 350° F for 15 minutes or until brown all over.
- Prep Time: 5-10 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Bake