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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 28 |
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These cookies are really good and low fat. Ingredients:
2c quick or old-fashioned oats |
11/2c all-purpose flour |
1t baking soda |
1t baking powder |
1/4t salt |
1t cinnamon |
1/2t nutmeg |
1/2t ginger |
1/2c unsalted butter, room temperature |
1c firmly packed light brown sugar |
3/4c granulated sugar |
2 large eggs, room temperature |
1/2c lowfat vanilla yogurt |
1t vanilla extract |
1c raisins |
11/2c shredded carrot |
3/4c chopped pecans |
Directions:
1. Preheat oven to 350F. Line 2 baking sheets with parchment paper, and set aside.
2. Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.
3. Beat butter, granulated sugar and brown sugar in large bowl with electric mixer until creamy, about 2 minutes. Beat in eggs, yogurt and vanilla. Gradually beat in oat mixture just until blended. Stir in raisins, carrot, and pecans.
4. Chill dough in refrigerator for 30 minutes.
5. Using a 1/2 ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Bake 10 minutes or until edges are golden and centers set. Transfer to wire rack to cool.
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