I am always surprised by how healthy you can make cookies by using oatmeal and hiding shredded veggies in them!
Prep Time: 15 min
Cook Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Ingredients:
1/2 cup (1 stick) butter, softened |
1/2 cup vegetable shortening |
1 1/2 cups packed light brown sugar |
2 eggs |
1/2 cup buttermilk or (1 tablespoon lemon juice mixed with 1 cup of milk for 5 min) |
1 3/4 cups all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon baking powder |
1 teaspoon ground ginger |
1 teaspoon freshly ground nutmeg |
1 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/2 teaspoon ground allspice |
2 1/2 cups quick-cooking oatmeal or instant oatmeal |
1 cup craisins |
1
teaspoon
pure
vanilla extract
1 carrot shredded |
Brown Butter Icing |
1/2 cup butter |
3 cups sifted powdered sugar |
1 teaspoon vanilla extract |
3 to 4 tablespoons water |
Directions:
Yield: about 5 dozen
Preheat oven to 350 degrees F.Grease 1 or more cookie sheets. Using an electric mixer or children with spoons, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk or above listed substitute. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in oatmeal, craisins, and vanilla, blending well. Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.
Have fun, cooking is messing and cleaning it up to music is fun, and whenever possible wear an apron for those cooking with mom memories!!!!
Looks yummy!
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