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Carrot Cookie Bites

 Carrot Cookie Bites
“This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking…absolutely irresistible! I'm always being asked for the recipe.” Jeanie Petrik - Greensburg, Kentucky
84 ServingsPrep: 15 min. Bake: 10 min./batch

Ingredients

  • 2/3 cup shortening
  • 1 cup packed brown sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 cups quick-cooking oats
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans

Directions

  • In a large bowl, cream shortening and brown sugar until light and
  • fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour,
  • cinnamon, salt, baking powder, baking soda, nutmeg and cloves;
  • gradually add to creamed mixture. Stir in the oats, carrots, and
  • pecans.
  • To freeze cookie dough, drop desired amount of dough by rounded
  • teaspoonfuls onto baking sheets; freeze until firm. Transfer frozen
  • cookie dough balls into a resealable plastic freezer bag. May be

2 of 2

Carrot Cookie Bites (continued)

Directions (continued)

  • frozen for up to 3 months.
  • Drop remaining cookie dough by rounded teaspoonfuls 2 in. apart onto
  • ungreased baking sheets. Bake at 375° for 6-8 minutes or until
  • lightly browned. Remove to wire racks to cool.
  • To use frozen cookie dough: Place frozen dough balls 2 in. apart on
  • ungreased baking sheets. Bake at 375° for 10-15 minutes or until
  • lightly browned. Remove to wire racks to cool.
  • Yield: 7 dozen.
Nutritional Facts: 1 cookie equals 50 calories, 2 g fat (trace saturated fat), 5 mg cholesterol, 24 mg sodium, 6 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.