"The recipe for these scrumptious cookies was handwritten in a cookbook I received from my husband's grandmother," notes Karin Woodbury of Ocala, Florida. "She told my husband when he was young that these treats were a good way to get his carrots. He loved then anyway!"
- 1 cup packed brown sugar
- 1/3 cup canola oil
- 2 eggs
- 1/3 cup fat-free milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 cup (6 ounces) semisweet chocolate chips
- 1 cup quick-cooking oats
- 1 cup grated carrots
- 1 cup raisins
- In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then milk. Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; gradually add to egg mixture and mix well. Stir in the chips, oats, carrots and raisins.
- Drop by heaping teaspoonfuls onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 10-13 minutes or until golden brown. Remove to wire racks to cool. Yield: about 7 dozen.
Originally published as Carrot Chocolate Chip Cookies in Light & Tasty February/March 2002, p65
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