CARROT-OATMEAL COOKIES
(Yield: 7 dozen)

1 cup honey
1 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon allspice
2 cups rolled oats
1 cup chopped walnuts
2 cups raisins
2 cups grated carrots

Preheat oven to 375°F.  Spray a cookie sheet with non-stick vegetable spray.

In a medium bowl, combine honey, oil, vanilla, and eggs; beat until well blended.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon, nutmeg, allspice, and oatmeal; stir to blend.  Stir in walnuts, raisins, and carrots.  Add liquid ingredients, stirring until well blended.  Drop by teaspoonfuls, 1-inch apart, onto prepared cookie sheet.

Bake 12 to 15 minutes or until cookies are golden brown.  Remove from cookie sheet; cool on a wire rack.


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