Carrot-oatmeal cookies
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | All purpose flour |
| ½ | cup | Whole wheat flour |
| ¼ | cup | Nonfat dry milk powder |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | cup | Solid shortening |
| ⅓ | cup | Brown sugar |
| ½ | cup | Molasses |
| 1 | each | Egg |
| 1 | cup | Shredded carrots |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | Quick cook rolled oats |
Directions
Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack.
Cal: 46, Fat: ⅕.