Carrot Cake-Oatmeal Cookies
Prep: 20 minutes plus cooling
Bake: 30 minutes • Makes: 36 cookies
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup unsalted butter (1 stick), softened
1/4 cup granulated sugar
2 large eggs
2 cups freshly grated carrots
1. Preheat oven to 350°; line 3 rimmed baking pans with parchment paper. In medium bowl, stir oats, flour, baking soda, cinnamon, baking powder and salt.
2. In large bowl, with mixer on high speed, beat sugars and butter 2 minutes or until creamy, scraping down sides of bowl; beat in eggs. Reduce speed to low; gradually beat in flour mixture until just combined. Fold in carrots. Using 2 small spoons, drop dough by rounded tablespoons, 1 inch apart, onto prepared pans; press with back of spoon to flatten.
3. Bake 2 pans of cookies 15 minutes or until bottoms are golden brown, rotating pans halfway through cooking; transfer to wire rack to cool completely. Repeat with remaining cookies. Makes about 36 cookies.
Approximate nutritional values per serving (1 cookie):
84 Calories, 3g Fat (2g Saturated), 17mg Cholesterol,
76mg Sodium, 12g Carbohydrates, 1g Fiber, 2g Protein