ELTED butter, add the shredded carrot (TIP: If you have a
owl. Add the hazelnuts and carrot.
Whisk the maple syrup
00b0 F and line two cookie trays with parchment paper.
& coat top of large cookie sheet (with low sides) with
ize pan, heat the grated carrot, oats, milk, water, and salt
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
Stir raisins into carrot mixture.
Tear cookie dough into pieces, and
he recipes in this collection.
Makes 22-23 cups cookie mix
egrees C). Lightly grease 4 cookie sheets.
Whisk the flour
In a bowl thoroughly mix all dry ingredients.
In stand mixer, soften butter with beater attachment until light and fluffy. Add the eggs one at a time, then vanilla and syrup.
Stir dry ingredients into the wet. Fold in grated carrot.
Chill cookie dough, covered in the refrigerator for about 30 minutes.
Preheat oven to 325 degrees.
Drop cookie dough on greased cookie pan to make 15 cookies. Bake for 12-15 minutes.
n a parchment paper lined cookie sheet.
Place in fridge
Combine sugar, margarine, egg, extract in a large bowl.
Add whole wheat flour, bran flakes, cinnamon, baking soda, and baking powder, mix until almost combined.
Add grated carrot and raisons, mix.
Drop spoonfuls of batter onto cookie sheets, and lightly press each cookie to flatten a bit with a fork or bottom of glass.
Bake at 350F for 8-10 minutes. Let cool one minute before removing from sheet.
Makes 2 1/2 dozen.
Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Preheat oven to 350 degrees F (180 degrees C).
Beat all ingredients except flour and nuts in a large bowl with mixer on medium speed until blended (mixture will look curdled).
With mixer on low speed beat in flour just until blended. Stir in walnuts.
Drop by rounded tablespoon 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes until tops look dry. Cool on cookie sheet 1 minute before removing to a wire rack to cool completely. Frost with Orange Cream Cheese Frosting (see footnote for link to recipe).
preheat oven 375 degrees.
In large bowl, beat butter and sugars until light and fluffy.
beat in egg and vanilla.
beat in drained pineapple, carrots and pecans.
In medium bowl, combine remaining ingred.
beat into pineapple mixture until blended.
drop heaping tablespoons of batter 2 in apart onto greased cookie sheets.
bake 15-20 minutes or until golden.
leave on cookie rack for 2 minutes and then place on cool surface.
They are great with milk.
f the batter (a tablespoon cookie scoop works well here) into
1. Preheat oven to 400 degrees.
2. Combine the first four ingredients and stir to combine.
3. Using your hands, add the carrots to the flour mixture coating the carrot pieces with flour.
4. Add the oil and work with your hands to bring the dough together.
5. Form the carrot parmesan dough into a flat rectangular disk and roll out 1/2 inch thick.
6. Using a knife, cut the dough into sticks, 2 inches long by 1/4 inch wide.
7. Bake on a Silpat or parchment lined cookie sheet for 15-17 minutes.
8. Cool and serve.
Peel and finely grate one full carrot.
Cream together the shortening and sugar.
Mix in the egg.
Add in the flour and baking powder.
Fold in finely grated carrot until blended well.
Drop by spoonfuls onto greased cookie sheet.
Bake at 375 for 10-13 minutes.
Cream butter and sugar in a large bowl.
Add eggs and vanilla; blend well.
Combine dry ingredients and gradually blend into cream mixture.
Stir in nuts.
Drop by teaspoonfuls onto ungreased cookie sheet.
Bake at 350\u00b0 for 8 or 9 minutes.
(Do not overbake.)
Cookies will be soft.
They will puff during baking and flatten upon cooling.
Cool on a cookie sheet until set, about 1 minute.
Makes about 4 1/2 dozen.
Heat oven to 400\u00b0.
Mix carrots, sugar shortening and eggs.
Stir in flour, baking powder and salt.
Stir in coconut.
Drop by teaspoon about 2-inches apart onto ungreased cookie sheets.
Bake until almost no indentation remains when touched, about 8 minutes.
Remove from cookie sheet and cool on wire rack.