Tuesday, April 9, 2013

Carrot Breakfast Cookies

These are good.  Not too sweet, but have a nice cookie taste.  I used 1/2 white whole wheat flour and added a handful of white chocolate chips.

Carrot Cake Breakfast Cookies

From: A Daily Cookie

1 cup white whole wheat or all purpose flour (4 ½ oz)

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup vegetable oil

3 tablespoons granulated sugar

1/3 cup packed dark brown sugar

1 teaspoon vanilla

1 large egg

1/2 teaspoon grated orange zest

1/2 cup oats, old fashioned or quick (not instant)

2/3 cup shredded or grated carrots

1/3 to 1/2 cup raisins

1/3 cup toasted, chopped pecans or walnuts

Preheat oven to 350 degrees F.

In a small bowl, thoroughly mix together the flour, baking powder, salt and cinnamon; set aside

In a large bowl, mix together the oil, granulated sugar, dark brown sugar and vanilla. When well mixed, add the egg and orange zest and beat for another 20-30 seconds. Add the flour mixture to the sugar mixture and stir until flour is absorbed. Stir in oats, carrots, raisins and nuts.

Using a ¼ cup measure, scoop up big mounds of dough – they should be a bit larger than golf balls, but quite smaller than tennis balls.

Place on ungreased or Silpat or parchment-lined cookie sheets and bake for 20 minutes.

Makes 8 big cookies

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