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Oatmeal Carrot Cookies

oatmeal-carrot-cookies

Cook Time: 10 Min

Yield: 2 1/2 Servings

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Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. firmly packed brown sugar
  • 2 large eggs
  • 1/3 C. milk
  • 1 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Cloves
  • 2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. finely shredded carrots
  • 1 C. raisins
  • 1 C. shredded coconut
  • 1/2 C. finely chopped walnuts
  • FROSTING
  • 3 C. powdered sugar
  • 6 Tbsp. butter
  • 2 Tbsp. finely grated orange peel
  • 3 Tbsp. orange juice

Directions

  1. HEAT oven to 350°F. Lightly coat baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, brown sugar, eggs and milk until blended. Stir together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to shortening mixture. Combine oats, carrots, raisins, coconut and walnuts. Stir into batter. Drop by rounded tablespoonfuls 2 1/2-inches apart on prepared baking sheets.
  3. BAKE 10 to 12 minutes or until lightly browned. Cool on baking sheets 2 minutes. Place on cooling racks to cool completely.
  4. BEAT powdered sugar, butter, orange peel and orange juice in bowl with an electric mixer until smooth and of desired spreading consistency. Frost cooled cookies.

Oatmeal Carrot Cookies

oatmeal-carrot-cookies

Cook Time: 10 Min

Yield: 2 1/2 Servings

Ingredients

  • 1/2 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. firmly packed brown sugar
  • 2 large eggs
  • 1/3 C. milk
  • 1 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 1 tsp. Clabber Girl® Baking Soda
  • 1 tsp. salt
  • 1/2 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. Spice Islands® Ground Cloves
  • 2 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. finely shredded carrots
  • 1 C. raisins
  • 1 C. shredded coconut
  • 1/2 C. finely chopped walnuts
  • FROSTING
  • 3 C. powdered sugar
  • 6 Tbsp. butter
  • 2 Tbsp. finely grated orange peel
  • 3 Tbsp. orange juice

Directions

  1. HEAT oven to 350°F. Lightly coat baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. BEAT shortening, brown sugar, eggs and milk until blended. Stir together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to shortening mixture. Combine oats, carrots, raisins, coconut and walnuts. Stir into batter. Drop by rounded tablespoonfuls 2 1/2-inches apart on prepared baking sheets.
  3. BAKE 10 to 12 minutes or until lightly browned. Cool on baking sheets 2 minutes. Place on cooling racks to cool completely.
  4. BEAT powdered sugar, butter, orange peel and orange juice in bowl with an electric mixer until smooth and of desired spreading consistency. Frost cooled cookies.

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