Carrot-Oatmeal Cookies

Preparation

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.

Tips & Notes

• 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