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Carrot Oatmeal Cookies

Carrot Oatmeal Cookies
"I am always looking for tasty after-school and lunch box treats for my family. These carrot-flecked cookies my mom made when I was growing up now get a thumbs-up from my children."
72 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup shortening
  • 1-1/2 cups sugar
  • 1-1/2 cups packed brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups shredded carrots
  • 4 cups quick-cooking oats
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup chopped walnuts
  • 1 cup miniature semisweet chocolate chips

Directions

  • 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.
  • Yield: 6 dozen.
© Taste of Home 2011 Tasteofhome Logo

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Carrot Oatmeal Cookies (continued)

Nutrition Facts: 1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.
© Taste of Home 2011 Tasteofhome Logo