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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 72 |
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I am always looking for tasty after-school and lunch box treats for my family. These carrot-flecked cookies my mom made when I was growing up now get a thumbs-up from my children. Ingredients:
1 cup butter, softened |
1 cup shortening |
1-1/2 cups sugar |
1-1/2 cups packed brown sugar |
4 eggs |
2 teaspoons vanilla extract |
2 cups shredded carrots |
4 cups quick-cooking oats |
3-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
2 teaspoons salt |
1 cup chopped walnuts |
1 cup miniature semisweet chocolate chips |
Directions:
1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
2. Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.
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