Carrot-Oatmeal Cookies

From EatingWell: March/April 1995 — Subscribe Now!

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

About 2 1/2 dozen cookies

Active Time: 20 minutes

Total Time: 45 minutes

Nutrition Profile

Ingredients

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

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or coat with cooking spray.
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.
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.
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

Per cookie: 137 calories; 3 g fat (0 g sat, 2 g mono); 7 mg cholesterol; 26 g carbohydrates; 2 g protein; 1 g fiber; 74 mg sodium; 152 mg potassium.

Nutrition Bonus: Vitamin A (16% daily value).

2 Carbohydrate Serving

Exchanges: 2 other carbohydrate, 1/2 fat