I refer to these delicious, nutritious cookies as breakfast cookies. They don't crumble when eaten, so they make perfect treats to enjoy in the car. They keep, for a few days, in a tin, and they freeze well. This Carrot Oatmeal Cookie recipe was the first one I tested from Madame Benoit Cooks at Home back in 1982. Madame Benoit wrote me letters after I reviewed her book. You can read about my connection to Madame Benoit here.
Preheat the oven to 350°F
1 cup firmly packed light brown sugar
½ cup soft shortening
⅓ cup of milk
1 cup grated raw carrots
1½ cups of all-purpose flour
1 teaspoon of baking powder
½ teaspoon of soda
½ teaspoon salt
½ teaspoon of cinnamon
½ teaspoon of nutmeg
2 cups of oatmeal
1 cup of seedless raisins
In a medium bowl, cream the sugar, shortening, and eggs until light and creamy. Add milk and carrots, and stir until well mixed.
Sift together flour, baking powder, soda, cinnamon, and nutmeg. Add salt, oatmeal, and raisins. Stir together, coating the raisins with the flour mixture.
Blend the dry raisin mixture with the creamed mixture. The batter will be quite stiff. Drop by spoonful onto a greased cookie sheet.
Bake the cookies at 350° F for 15 minutes or until brown all over.
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