From the Pantry Butler kitchen
Carrot Cookies
Carrots give this traditional oatmeal and raisin cookie a colorful and tasty twist. USDA MyPlate Kitchen — Healthy Futures — Virginia Cooperative Extension (public domain), via myplate.food
Ingredients
- 1/2 cup margarine, soft
- 1 cup honey
- 1 cup carrots, grated
- 2 egg whites, beaten
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 2 cups oatmeal, quick cooking, uncooked
- 1 cup raisins
Method
- Wash hands with soap and water.
- Preheat oven to 350 °F.
- In a large bowl, cream together margarine and honey.
- Stir in carrots and egg whites.
- Stir together flour, baking powder, baking soda, salt, cinnamon, oatmeal and raisins.
- Gradually stir flour-oatmeal mixture into creamed mixture, just until all flour is mixed.
- Do not over mix.
- Drop from teaspoon on greased baking sheet.
- Flatten slightly and bake at 350 °F for 10 minutes, or until lightly browned.
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