Carrot Cookie Bites
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
YIELD: 7 dozen.
This recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while baking is absolutely irresistible! I'm always being asked for the recipe. —Jeanie Petrik, Greensburg, Kentucky
Ingredients
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2/3 cup shortening
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1 cup packed brown sugar
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2 large eggs, room temperature
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/4 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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2 cups quick-cooking oats
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1 cup shredded carrots
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1/2 cup chopped pecans
Directions
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1.
Preheat oven to 375°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. 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.
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2.
Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 6-8 minutes. Remove to wire racks to cool.
Nutrition Facts
1 cookie: 50 calories, 2g fat (1g saturated fat), 5mg cholesterol, 24mg sodium, 6g carbohydrate (3g sugars, 0 fiber), 1g protein.
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