Oatmeal carrot cookies
48 cookies
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter; or margerine |
| ¾ | cup | Packed brown sugar |
| ½ | cup | Granulated sugar |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Cinnamon |
| ¼ | teaspoon | Baking soda |
| ¼ | teaspoon | Cloves |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1¾ | cup | All purpose flour |
| 2 | cups | Rolled oats |
| 1 | cup | Finely shredded carrots |
| ½ | cup | Raisins; optional |
| 1 | cup | Sifted powdered sugar |
| ¼ | teaspoon | Vanilla |
| 1 | tablespoon | Milk; to 2T |
Directions
Beat butter or margerine in a mixing bowl with an electric mixer on med to high speed 30 seconds. Add brown sugar, granulated sugar, baking powder, cinnamon, baking soda, and cloves; beat till combined.
Beat in egg and 1t vanilla till combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and the oats and the carrots. Stir in raisins, if desired. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in 375 oven for 10-12 mins or until edges are golden. Remove cookies and cool completely on a wire rack.
For icing, combine powdered sugar, 1/4t vanilla and enough milk to make of drizzling consistency. Drizzle icing over cookies.
From Better Homes and Gardens Christmas Cookies 1994 Posted by Lisa Greenwood
Submitted By LISA GREENWOOD On 06-01-95