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Monday, August 01, 2011

Carrot Crunchies Cookie Recipe

This cookie recipe is an old favorite. There's some real good nutritious stuff in these cookies so I think it is perfectly acceptable to eat them for breakfast. Everyone in my family agrees. :^)

2 cups flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 cup butter
1 cup light brown sugar
1/3 cup milk
1/2 teaspoon vanilla extract
2 eggs
1 cup finely shredded carrots (about 2 small carrots)
1 cup raisins
1 cup chopped walnuts
2 cups toasted rice cereal

Preheat oven to 375 degrees. Prepare 2 large cookie sheets with parchment paper. (Or you can grease them, but the parchment paper makes cookie baking easy.)

In a bowl, combine first 5 ingredients; set aside. In large mixer bowl with electric mixer at medium speed, cream butter, sugar, milk and vanilla. Beat in eggs until light and fluffy. Add flour mixture. Stir in remaining ingredients. Drop batter by tablespoonfuls onto cookie sheets. Bake about 15 minutes. Remove from sheets, cool completely on wire rack.

The original recipe called for pecans, but I like walnuts. I also substitute a small amount of shredded coconut for some of the carrots--if I happen to have the coconut. The original recipe called for dropping teaspoonfuls of batter onto the cookie sheets and baking the dough for 10 minutes. However, the cookies came out puny. I like big cookies so I use a tablespoon.



MarkD60 said...

You should invent "download" button, so I can sample one of your cookies....
I love carrot cake and have no doubt I'd love your cookies!

Penelope Marzec said...

Now there's something a scientist should invent--a transporter for food. How handy that would be! Of course, fiction novelists have already invented such a gadget but scientist have yet to catch up.

In the meantime, you'll just have bake the cookies on your own. :^)