Title: Carrot-Oatmeal Cookies
Categories: Cookie
Yield: 48 Servings
| 1/2 | c | All purpose flour |
| 1/4 | c | Nonfat dry milk powder |
| 1/4 | ts | Baking soda |
| 1/4 | ts | Ground nutmeg |
| 1/4 | c | Solid shortening |
| 1/2 | c | Molasses |
| 1 | c | Shredded carrots |
| 1 3/4 | c | Quick cook rolled oats |
| 1/2 | c | Whole wheat flour |
| 1 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground cinnamon |
| 1/3 | c | Brown sugar |
| 1 | | Egg |
| 1 | ts | Vanilla |
Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg,
and cinnamon. Cream together the shortening, sugar, and molasses; add the
egg, then the dry ingredients. Stir until well blended. Add the carrots,
vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased
cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until
lightly browned. Cool on wire rack. Cal: 46, Fat: 1/5.