Post by Steve on Jan 5, 2010 18:16:30 GMT -5
1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon finely shredded orange peel
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1 teaspoon vanilla estract
1 1/2 cups all purpose flour
1 1/2 cups finely shredded carrots
1 cup rolled oats
1 cup raisins
1/2 cup chopped walnuts or pecans
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, cinnamon, orange peel, ginger and nutmeg, beat till combined. Beat in the eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the carrots, oats, raisins and nuts.
Drop dough by the rounded teaspoon 2 inches apart onto ungreased baking sheet. Bake in a preheated 375 degree oven for 6 to 8 minutes or till golden brown. Remove cookies and cool on wire racks.
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon finely shredded orange peel
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 eggs
1 teaspoon vanilla estract
1 1/2 cups all purpose flour
1 1/2 cups finely shredded carrots
1 cup rolled oats
1 cup raisins
1/2 cup chopped walnuts or pecans
In a mixing bowl beat the butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking soda, cinnamon, orange peel, ginger and nutmeg, beat till combined. Beat in the eggs and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Stir in the carrots, oats, raisins and nuts.
Drop dough by the rounded teaspoon 2 inches apart onto ungreased baking sheet. Bake in a preheated 375 degree oven for 6 to 8 minutes or till golden brown. Remove cookies and cool on wire racks.
