Ingredients
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1/3 c. milk
1 cube butter
3/4 c. sugar
1 c. chopped nuts
1 c. coconut
1 c. graham cracker crumbs
1 Tbsp. flour
2 eggs
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. each: ground cinnamon and ground nutmeg
1 1/2 c. rolled oats
1/2 c. (1/4 lb.) butter or margarine (at room temperature)
2 large eggs
1 c. honey
2 c. grated carrots (about 2 medium size)
1 c. yogurt candy-coated raisins or regular raisins
1/2 c. chopped pecans or walnuts (optional)
Preparation
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In a bowl, mix together flour, baking soda, cinnamon, nutmeg and oats.
In another bowl, beat butter, eggs and honey with an electric mixer until blended.
Mix in carrots.
Add flour mixture; stir until mixed, then beat until blended.
Stir in raisins and nuts.
Spoon dough in tablespoon-size mounds 2-inches apart on buttered 12 x 15-inch baking sheets; gently flatten dough.
Bake in a 350\u00b0 oven until cookies feel firm when touched, 12 to 14 minutes.
Cool on racks.
Serve or store airtight up to 2 days. Freeze to store longer.
Makes about 4 dozen.
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