| CARROT OATMEAL COOKIES |
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Makes about 4 Dozen Cookies1 cup firmly packed light brown sugar 3/4 cup Butter Flavor Crisco - all-vegetable shortening or 3/4 Butter Flavor Crisco stick 1/2 cup granulated sugar 1/3 cup molasses 1 egg 1 teaspoon ground cinnamon 1 cup cooked mashed carrots, cooled 2 cups all-purpose flour 2 cups (quick or old fashioned, uncooked) oats 1 teaspoon baking soda 1/2 cup chopped walnuts 1/2 cup raisins 1/4 to 1/2 container cream cheese layer cake frosting Heat oven to 350ºF. Grease baking sheet with Butter Flavor Crisco. For cookies, combine brown sugar, Butter Flavor Crisco, granulated sugar, molasses, egg and cinnamon in large bowl. Beat at medium speed of electric mixer until well blended. Beat in carrots. Combine flour, oats and baking soda. Add gradually to creamed mixture at low speed. Beat until well blended. Stir in nuts and raisins with spoon. Drop by tablespoonfuls 2 inches apart onto greased baking sheet. Bake at 350ºF for 11 to 13 minutes or until light brown around edges and center is just set. Cool 1 minute before removing to cooling rack. Cool completely. For drizzle (if used), place in heavy resealable plastic sandwich bag. Cut tiny tip off corner of bag. Squeeze out to drizzle over cookies. |
