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Categories:
milk butter sugar nuts coconut graham cracker crumbs flour eggs flour baking soda cinnamon rolled oats butter eggs honey carrots raisins pecans
Viewed: 112 - Published at: 6 years agoIngredients
- 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)
Method
- 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° 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.
