Carrot Crunch Cookies
A great healthy recipe for snacking
and packing.
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| Carrot Crunch Cookies |
1/2 cup butter or margarine, softened
1/2 cup vegetable oil
1 cup firmly packed brown sugar
2 eggs
2 tablespoons water
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup whole wheat flour
1 1/2 cups raisins
2 cups natural cereal
3 cups coarsely grated raw carrot
(about 5 medium)
1/2 cup sunflower seeds
Preheat oven to 350 degrees F. In
large mixing bowl, beat butter, oil and sugar until fluffy. Beat in eggs, water
and vanilla. Sift together all-purpose flour, baking soda, nutmeg and salt. Add
to bowl, along with whole wheat flour. Mix just until blended. Stir in
remaining ingredients. Make large drop cookies well spaced on greased baking
sheet, using about 1/3 cup batter for each. Bake 12 to 15 minutes. Cool on
racks.
Makes 1 1/2 dozen 4-inch cookies.
