Yield: 4 dozen
|½ teaspoon||Baking powder|
|½ teaspoon||Ground cloves|
|2 teaspoons||Ground cinnamon|
|1 cup||Quick oats|
|¾ cup||Dark brown sugar, packed|
|¾ cup||White sugar|
|1 cup||Softened, salted butter|
|2 cups||Grated carrots|
|½ cup||Crushed pineapple|
|1 cup||Chopped walnuts|
Preheat oven to 350. In a medium bowl combine the flour, soda, baking powder, cloves, cinnamon, salt, and oats. Mix well with a wire whisk and set aside.
In a large bowl with an electric mixer, blend the sugars. Add the butter and mix to form a grainy paste. Scrape down sides of bowl.
Add the eggs and vanilla and beat on medium speed till light and fluffy. Add the carrots, pineapple, and nuts and mix till blended.
Batter will appear lumpy.
Add the flour mixture and blend on low speed just till combined.
Drop by rounded teaspoons onto ungreased cookie sheets, 1-½ inches apart. Bake for 13-15 minutes, taking care not to brown cookies.
Transfer immediately to a cool, flat surface with a spatula.
From Monica Willyard, DB-Tech BBS, Stone Mountain, GA, 404-296-0485þ