| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Cookies, Poultry, Vegetables, Side dishes, Low-fat |
48 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Butter; softened |
| 3/4 |
c |
Brown sugar; firmly packed |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Egg |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Flour; all-purpose |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon |
| 2 |
c |
Oatmeal; regular, uncooked |
| 1 |
c |
Carrots; grated |
| 1 |
c |
Chopped pecans |
|
8 |
months. |
INSTRUCTIONS
Beat butter at medium speed with an electric mixer until creamy; gradually
add sugars, beating well. Add egg and vanilla, mixing well. Combine flour
and next 3 ingredients; add to butter mixture, mixing well. Stir in oats,
carrots, and pecans. Drop cookie dough by level tablespoonfuls onto
ungreased baking sheets. Bake at 350 degrees for 10 minutes. Remove to wire
racks to cool. Store in an airtight container up to 3 weeks or freeze up to
NOTES : From Southern Living Magazine
Recipe by: Rozanne Lamar, CIS 74551,1173
Posted to MC-Recipe Digest V1 #899 by Country Gourmet
<oselands@countrygourmet.com> on Nov 11, 1997
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