Madame Benoit's Carrot Oatmeal Cookies
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
Ingredients:
1 cup firmly packed light brown sugar
½ cup soft shortening
2 eggs
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
Step One:
In a medium bowl, cream the sugar, shortening, and eggs until light and creamy. Add milk and carrots, and stir until well mixed.
Step Two:
Sift together flour, baking powder, soda, cinnamon, and nutmeg. Add salt, oatmeal, and raisins. Stir together, coating the raisins with the flour mixture.
Step Three:
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.
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 Be... Continue Reading