"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!"
Recommended: 25 Ways to Bake With Zucchini
VERIFIED BY Taste of Home Test Kitchen
- 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
Reviews forCarrot Chocolate Chip Cookies
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 15, 2011
"we followed it exactly as said and my two boys love them 1 and 2)"