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Foodgeek: |
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Rating: |
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Servings: |
2-1/2 dozen |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2-1/2 cups all-purpose flour
1/2 cup crushed pineapple, drained
2 cups grated carrots
2 tsp. vanilla
2 lg. eggs
2 sticks salted butter, softened
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 cup quick oats (not instant)
1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. baking powder
1 tsp. baking soda
1 cup chopped walnuts
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Directions:
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Preheat oven to 350°F. In a medium bowl, combine flour, soda, baking powder, cloves, cinnamon, salt, and oats. Mix well with a wire whisk and set aside. In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down side of bowl. Add eggs and vanilla, and beat at med. speed until light an fluffy. Add carrots, pineapple and nuts, and blend until combined. Batter will appear lumpy. Add flour mixture and blend at low speed until just combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1-1/2 inches apart. Bake 13 to 15 minutes, taking care not to brown cookies. Immediately, transfer cookies with a spatula to a cool, flat surface.
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