Carrot-Oatmeal Cookies

Carrot-Oatmeal Cookies

1 Review
From: EatingWell Magazine, March/April 1995

These chewy oatmeal cookies are full of shredded carrots and raisins.

Ingredients 30 servings

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Original recipe yields 30 servings
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  • 1 1/2 cups rolled oats
  • 3/4 cup raisins
  • 2 tablespoons hot water
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 large egg white
  • 2/3 cup packed brown sugar
  • 1/2 cup light corn syrup, or honey
  • 1/3 cup canola oil
  • 1/4 cup prune pie filling, (lekvar) (see Note)
  • 1 tablespoon vanilla extract
  • 1 cup grated carrot, (1 large carrot)

Preparation

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  • Ready In

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or coat with cooking spray.
  2. Spread oats on an ungreased baking sheet and bake until lightly toasted, 5 to 7 minutes. Meanwhile, combine raisins with hot water in a small bowl; cover and set aside to plump.
  3. Whisk together flour, cinnamon, baking soda and salt in a bowl. Whisk together whole egg, egg white, brown sugar, corn syrup (or honey), oil, prune pie filling and vanilla in a mixing bowl. Add the dry ingredients and stir with a rubber spatula just until the dry ingredients are moistened. Stir in carrot, the toasted oats and the plumped raisins with any soaking liquid.
  4. Drop the batter by rounded tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until the tops spring back when touched lightly, about 15 minutes. Transfer cookies to racks and let cool.
  • Note: Prune pie filling (lekvar) is a convenient replacement for much of the fat in baked goods. It can be found with the pie fillings in the baking section of most supermarkets.

Nutrition information

  • Per serving: 138 calories; 3 g fat(0 g sat); 1 g fiber; 26 g carbohydrates; 2 g protein; 20 mcg folate; 6 mg cholesterol; 15 g sugars; 773 IU vitamin A; 1 mg vitamin C; 16 mg calcium; 1 mg iron; 74 mg sodium; 142 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1/2 fat

Reviews 1

January 30, 2010
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By: EatingWell User
These are great cookies!! Toasting the old fashioned oats really makes these cookies special. I used 1/4 cup prunes pureed since I did not have the prune pie filling. I also added about 1/3 cup of quick oats because the batter seemed too runny. The cookies came out beautifully.