Yield: 48 Servings
|2½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|½ teaspoon||Baking powder|
|½ teaspoon||Ground cloves|
|2 teaspoons||Ground cinnamon|
|1 cup||Quick oats (not instant)|
|¾ cup||Dark brown sugar, packed|
|¾ cup||White sugar|
|1 cup||Salted butter, softened|
|2 teaspoons||Pure vanilla extract|
|2 cups||Grated carrot (2 or 3 medium carrots|
|½ cup||Crushed Pineapple, drained|
|1 cup||(4-oz.) chopped walnuts|
Preheat to 350-degrees.
In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whish and set aside.
In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl.
Add eggs and vanilla, and beat at medium speed until light and fluffy. Add carrots, pineapple and nuts, and blend until combined.
Butter will appear lumpy.
Add flour mixture and blend at low speed until just combined. Do not overmix.
Drop by rounded teaspoons onto ungreased baking sheets, 1-½ inches apart. Bake 13-15 minutes, taking care NOT to brown cookies.
Immediately transfer cookies with a spatual to a cool, flat surface.
SOURCE: MRS. FIELDS Cookie Book.