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

Source: EatingWell Magazine, March/April 1995


Recipe Summary test

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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.


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 Facts

138 calories; protein 2g; carbohydrates 26.2g; dietary fiber 1.3g; sugars 14.6g; fat 3.1g; saturated fat 0.3g; cholesterol 6.2mg; vitamin a iu 773.3IU; vitamin c 0.6mg; folate 20mcg; calcium 16.4mg; iron 0.9mg; magnesium 3.9mg; potassium 141.5mg; sodium 74mg; thiamin 0.1mg.

2 other carbohydrate, 1/2 fat