We’re moving on up! Not only are we sneaking in food storage items like dehydrated eggs, whole wheat, and oats with this cookie but vegetables as well! Finely grated carrots are a great addition to ANY oatmeal raisin cookie. I knew carrots would taste great in this cookie because 1) they are sweet and won’t detract from any of the flavors 2) the spice cinnamon is a perfect blend for carrots, because theyit’s the same spice that goes in carrot cake and 3) the texture of the carrots will be hidden with the oats. YEAH!! No more fighting to get kids to eat vegetables! Remember the goal is to try these concepts in your own recipes so if you have a favorite oatmeal raisin cookie recipe or want to use my other recipe from the cookie extravaganza go right ahead (start out with 3/4 C.-1 C. finely grated carrots and add with the raisins at the end). If you need the recipes from the cookie extravaganza, just email me at everydayfoodstorage[at]gmail[dot]com. If you want one to try, this is a great “Make Ahead” cookie dough because it needs to be refrigerated for 4 hours before baking. So make the dough in the morning and have your kids help you bake them in the afternoon for Family Home Evening! They’re delicious!
Oatmeal Carrot Cookies-makes 6 dozen
1 C. Butter, softened (2 sticks)
1 C. Shortening
1-1/2 C. Sugar
1-1/2 C. Brown Sugar
4 Eggs (1/4 C. dehydrated eggs + 1/2 C. water)
2 t. Vanilla Extract
2 C. Finely Shredded Carrots
4 C. Quick-cooking Oats
1-1/2 C. Whole Wheat Flour (notice this recipe has a lot of brown sugar so it will hide the wheat well)
2 t. Baking Soda
2 t. Salt
1 t. Pumpkin Pie Spice or Cinnamon
1 C. Chopped Walnuts (optional)
1 C. Raisins (Soak in water while you’re making the dough)
In a large mixing bowl, cream the butter, shortening andsugars. beat in eggs and vanilla. Add Carrots; mix well.
Combine the oats, flour, baking soda and sal; add to cremaed mixture and mix well. Stir in walnuts and chocolate chips. cover and refrigerate for at least 4 hours.
Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. bake at 375 for 10-13 minutes or until lightly browned. Cool for 2 minutes beofre removing wire racks.
Tip for using Dehydrated Carrots-You can also use this dehydrated carrots. You will want to pulse them in your blender to make them smaller pieces first and then hydrate them (remember it takes about half the amount of dehydrated carrots to equal the regular measurement)
For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET
It’s true. You can’t taste the carrots in these cookies. No one will ever know. These are a great oatmeal cookie, try it tonight for FHE!
It’s true. You can’t taste the carrots in these cookies. No one will ever know. These are a great oatmeal cookie, try it tonight for FHE!
I think I’m going to try these tonight! Thanks for the tip!
BTW, I love this site. I have made several recipes from it that have all turned out well. Our favorite around here is the mango chicken meal – awesome!
I think I’m going to try these tonight! Thanks for the tip!BTW, I love this site. I have made several recipes from it that have all turned out well. Our favorite around here is the mango chicken meal – awesome!