Carrot Oatmeal Cookies Food

OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

HEALTHIER CARROT OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
• Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
• Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
• Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

OATMEAL CARROT COOKIES

Steps:

• Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon.
• In another bowl, cream together the shortening, sugar, and molasses.
• Add the egg and 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 375 degree oven for 10 to 12 minutes or until lightly browned.
• Cool on wire rack.

CARROT OATMEAL COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours., Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

CARROT CAKE-OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.

LOW-CAL LOW-FAT OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 350F and line a baking sheet with parchment paper.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
• In a large bowl, cream together the butter and sugar. Beat in the egg, followed by the carrots and vanilla. Using your hands, stir in the flour mixture and the oats until just combined, adding the milk 1 tablespoon at a time until fully combined. This will be really really sticky, don't worry!
• Drop tablespoonfuls of the dough onto the prepared baking sheet, flattening each cookie slightly. Bake for about 8-10 minutes.
• Let cool on sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
• Store in an airtight container.