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
... "BAM!!!" -- Emeril Lagasse
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