• BH&G 3587

    From Dave Drum@1:3634/12 to All on Wed Aug 11 05:06:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Carrot Breakfast Cookies
    Categories: Cookies, Fruits, Dairy, Nuts, Vegetables
    Yield: 12 Servings

    1/2 c Packed brown sugar
    1/3 c Canola oil
    2 tb Butter; softened
    1 lg Egg
    1 ts Vanilla
    1/2 ts Baking soda
    1/2 ts Ground nutmeg
    1/4 ts Salt
    3/4 c Whole wheat flour
    1/2 c All-purpose flour
    1/2 c Fine shredded carrot or
    - zucchini
    3/4 c Regular rolled oats
    1/3 c Dried cranberries or
    - raisins
    1/3 c Chopped pecans
    4 oz Plain yogurt (opt)
    2 tb Honey (opt)

    Set oven to 350ºF/175ºC.

    Line two cookies sheets with parchment paper. In a large
    bowl beat brown sugar, canola oil, and butter with a
    mixer on medium 30 seconds. Beat in the next five
    ingredients (through salt). Beat in both flours and
    carrot. Stir in oats, cranberries, and pecans.

    Scoop about 3 Tbsp. dough into mounds on prepared cookie
    sheets. Bake 12 to 14 minutes or until bottoms are golden
    brown. Cool on cookie sheets 2 minutes. Remove; cool on
    wire racks.

    In a small bowl combine yogurt and honey. When cookies
    have cooled, drizzle with yogurt glaze, if desired.

    TO STORE: Layer cookies between sheets of waxed paper in
    an airtight container; cover. Store in the refrigerator
    up to 3 days or freeze up to 3 months.

    Makes: 12 servings

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

    MMMMM

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