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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.