Carrot cookies 3
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter; or margarine |
| ¾ | cup | Brown sugar; packed |
| ½ | cup | Granulated sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 1¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground cloves |
| ½ | teaspoon | Ground cinnamon |
| 2 | cups | Rolled oats |
| ½ | cup | Raisins |
| 1 | cup | Shredded carrots |
Directions
Preheat oven to 375 degrees. Beat the butter and sugars until light and fluffy. Add the egg and vanilla extract; beat. Sift in the flour, baking powder, baking soda, salt, cloves and cinnamon; beat until combined. Stir in the oats, raisins and carrots. Drop by tablespoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until the edges are golden.
Cool on wire racks. Makes 2½ dozen large cookies or 48 regular size cookies. NOTE Served at The Briley Inn in Atlanta, Michigan.
Recipe by: Just Inn Time for Breakfast Posted to TNT - Prodigy's Recipe Exchange Newsletter by MarySpero@... (MS MARY E SPERO) on 4 De, c 1997