Carrot Chocolate Chip Cookies Recipe

5 2 5
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Carrot Chocolate Chip Cookies Recipe

Read Reviews
5 2 5
Publisher Photo
"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!"
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

4 each: 197 calories, 7g fat (2g saturated fat), 20mg cholesterol, 99mg sodium, 33g carbohydrate (0 sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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
  1. 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.
  2. 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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Reviews forCarrot Chocolate Chip Cookies

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alexjoe71607 User ID: 5765005 121452
Reviewed Jan. 15, 2011

"we followed it exactly as said and my two boys love them 1 and 2)"

MY REVIEW
Mitla96 User ID: 3481011 99493
Reviewed Apr. 24, 2009

"At 197 calories for 4 (!) cookies, I use these as a snack on the South Beach Diet Phase III. I substitute Hershey's Special Dark chips for the chocolate. These are yummy, soft and full of healthy ingredients."

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