Oatmeal Carrot Cookies
One of my homecaring goals this year, is to reduce waste in the kitchen. Especially when it comes to the fresh vegetables we buy at the farmers' market. A few of the carrots I bought at the market over the weekend were starting to get a bit soft. So I shredded them and made a little afternoon snack for the kids - Oatmeal Carrot Cookies!
For the cookies, I used the Quaker Vanishing Oatmeal Raisin Cookie recipe as a guide, with a few changes of my own:
1/2 cup olive oil
3/4 cup Rapunzel organic unrefined, unbleached whole cane sugar
2 local pastured eggs
1 teaspoon homemade vanilla
1-1/2 cup King Arthur unbleached white whole wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup organic rolled oats
1 cup shredded local carrots
Preheat oven to 350 degrees. Mix together olive oil and organic whole cane sugar. Add in local, pastured eggs and homemade vanilla. Stir well. Add in flour, baking soda and cinnamon. Mix well. Add oats and shredded carrots. Add additional oil (a small amount) if needed.
Drop dough onto greased cookie sheet and bake 8-10 minutes.
Please note the preparation time of these cookies will be lengthened if you have to:
A - Help daughter locate runaway caterpillar
B - Build makeshift caterpillar Alcatraz
C- Soothe a tired 3yo who thinks naps are so 2008
D - Inform 5yo that throwing socks into the ceiling fan would not be in his best interest
Cool cookies, then enjoy!