(The picnic part was fun, too, and at least temporarily got the kids off the playset! We enjoyed Mommy Goose's blueberry muffins, Miss N's carrot-raisin cookies, and my rainbow fruit salad, made with strawberries, cantaloupe, pineapple, kiwi, and blueberries arranged in an arch!)
-=-=-=-=-=-
Carrot Oatmeal Cookies (from Sprouts' Cookbook)
1/2 cup sugar
1/2 cup canola oil
2 cups shredded carrots (about 2.5 M-L carrots)
2 large eggs
2 cups white whole-wheat flour
1 cup rolled oats
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
optional: raisins, dried cranberries, pecans or other nuts
Preheat oven to 375 F, spray two baking sheets
Grate carrots
Beat oil and sugar with a fork
Beat to eggs and add to oil
Add carrots and vanilla.
If using, add dried fruit and nuts
Combine flour, oats, cinnamon, baking powder, salt and stir
Create well in dry ingredients and slowly add oil mixture and stir.
Using large dinner spoon drop batter on sheets 2" apart.
Bake 15-18 minutes or until golden brown.
Yields 2 1/2 dozen cookies.
1/2 cup sugar
1/2 cup canola oil
2 cups shredded carrots (about 2.5 M-L carrots)
2 large eggs
2 cups white whole-wheat flour
1 cup rolled oats
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla
optional: raisins, dried cranberries, pecans or other nuts
Preheat oven to 375 F, spray two baking sheets
Grate carrots
Beat oil and sugar with a fork
Beat to eggs and add to oil
Add carrots and vanilla.
If using, add dried fruit and nuts
Combine flour, oats, cinnamon, baking powder, salt and stir
Create well in dry ingredients and slowly add oil mixture and stir.
Using large dinner spoon drop batter on sheets 2" apart.
Bake 15-18 minutes or until golden brown.
Yields 2 1/2 dozen cookies.
No comments:
Post a Comment