Oatmeal Carrot Cookies
Serving Size : 30
Ingredients for prepare Oatmeal Carrot Cookies
:
| Amount | Measure | Ingredient - Preparation Method |
| 3/4 | c | Butter-flavored shortening |
| 1 1/4 | c | Brown sugar |
| 1/3 | c | Orange juice |
| 1 | tb | Orange peel - grated |
| 1 1/2 | ts | Vanilla |
| 2 | c | Grated carrots - about 3 |
medium
oatmeal carrot cookies |
| 2 | c | Quick-cooking oats - uncooked |
| 2 | c | Flour |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
| 1/4 | ts | Cinnamon |
| 1/4 | ts | Allspice |
| 1/4 | ts | Nutmeg |
| 1 | c | Golden raisins |
| 1 | c | Walnuts - coarsely chopped |
frosting
oatmeal carrot cookies |
| 3 | oz | Cream cheese - softened |
| 2 | tb | Shortening |
| 1 1/2 | c | Powdered sugar |
| 1 | t | Milk |
| 1/2 | ts | Orange extract - optional |
recipe Oatmeal Carrot Cookies
Recipe by: Sue Klapper To make cookies: Preheat oven
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to 375~. Grease baking sheets with shortening. In large mixer bowl, combine shortening, sugar, egg,
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juice, peel and vanilla. Beat at medium speed of electric mixer until well-blended. Beat in carrots. In another
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bowl, combine oats, flour, baking soda, salt, cinnamon, allspice and nutmeg. Mix into creamed mixture at
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low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of
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dough 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes, or until lightly browned. Do not overbake.
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Cool 2 minutes on baking sheet. Remove cookies to foil to cool
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completely. To make frosting: In large bowl, combine cream cheese, shortening, powdered sugar, milk and extract. Beat
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at medium speed until well-blended. Frost cooled cookies. Source: Milwaukee Sentinel.