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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