Shreds of carrot impart
a moist chewiness beyond that of normal oatmeal cookies.
Carrot-Oatmeal
Cookies
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup powdered milk
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/2 cup molasses
1/3 cup firmly pack brown sugar
1/4 cup vegetable shortening
1 large egg
1 teaspoon vanilla extract
1 3/4 cups quick-cooking oatmeal
1 cup peeled grated carrot
Preheat oven to 375°F.
Combine flour, whole wheat
flour, powdered milk, baking powder, salt, baking soda, nutmet
and cinnamon in a large mixing bowl; set aside.
In a separate bowl, cream
together molasses, brown sugar and shortening; beat in egg and
vanilla until well incorporated. Carefully stir in dry ingredients;
mix until well blended. Add oatmeal and carrots; mix well.
Drop by rounded teaspoonfuls
onto an ungreased baking sheet.
Bake 10 to 12 minutes
or until lightly browned. Cool on a wire rack.
