Oatmeal Carrot Cookies
Recipe: #18560
April 21, 2015
Categories: Desserts, Cookies, Dropped, Oats, Coconut, Cranberry, Oven Bake, Vegetarian, Kosher Dairy, more
"A chewy oat cookie with shredded carrots and cranberries."
Original is 30 servings
Ingredients
Nutritional
- Serving Size: 1 (23 g)
- Calories 78.8
- Total Fat - 3.7 g
- Saturated Fat - 2.1 g
- Cholesterol - 15.1 mg
- Sodium - 73.4 mg
- Total Carbohydrate - 10.3 g
- Dietary Fiber - 1.2 g
- Sugars - 3.6 g
- Protein - 1.7 g
- Calcium - 8 mg
- Iron - 0.4 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 F. Line 2 cookie sheets with baking parchment.
Step 2
In a medium bowl mix the flour, rolled oats, cinnamon and baking soda together.
Step 3
In the bowl of a stand mixer or in a large bowl if mixing by hand, cream the butter, sugars and egg until light and fluffy.
Step 4
Add in the dry ingredients and mix again until well blended. Stir in shredded carrot and cranberries and mix well.
Step 5
Using 1 tbsp scoop, drop the dough on the prepared cookie sheet, about 3 inches apart.
Step 6
Bake one sheet at a time for 12 to 15 minutes or until golden brown at the edges. Allow the cookies to cool on wired rack.
Tips
No special items needed.
1 Reviews
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