Oatmeal Carrot Cookies

Recipe Ingredients

1 1/4 cups	247g / 8.7oz	Butter - softened
3/4 cup	120g / 4.2oz	Brown sugar - firmly packed
1/2 cup	99g / 3.5oz	Sugar
1 cup	198g / 7oz	Egg (large)
1 teaspoon	5ml	Vanilla extract
1 1/2 cups	93g / 3.3oz	Flour - all-purpose
1 teaspoon	5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Ground cinnamon
2 cups	474ml	Oatmeal - regular, uncooked
1 cup	110g / 3.9oz	Carrots - grated
1 cup	146g / 5.1oz	Chopped pecans

Recipe Instructions

Beat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour and next 3 ingredients; add to butter mixture, mixing well.

Stir in oats, carrots, and pecans. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes.

Remove to wire racks to cool. Store in an airtight container up to 3 weeks or freeze up to 8 months.

NOTES : From Southern Living Magazine

Source:
Rozanne Lamar, CIS 74551,1173

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