These are not your normal oatmeal cookies. They taste like a bowl of breakfast oatmeal; just in portable hand-held form! Perfect to pack on hiking trips, kids breakfasts, etc. It's relatively healthy with tons of fiber from the oats and carrots, and is sure to be a good start to get you going in the morning.
I used to make these for the ski club breakfasts where I would substitute the butter with flaxseed meal to make it even healthier, but my co-tour leader called those "hockey pucks", so I decided that the internet publishable recipe for you all to enjoy should have some tasty butter.
Yields 14-16 Cookies
Ingredients:
- 2 c baby carrots, chopped finely in a food processor (about 1.5 c after processing)
- ¼ c melted butter (half of a stick of butter)
- 1 large egg
- ½ c dark brown sugar
- ¼ c white granulated sugar
- 1 t vanilla
- ¾ c all purpose flour
- 1 t baking soda
- 2 t cinnamon
- ¼ t salt
- 1 ½ c oats (I used old fashioned oats)
- ½ c raisins
Procedures:
1. In a bowl, add the carrots, egg, brown sugar, white sugar, vanilla and melted butter. (You can melt the butter in a small bowl for 15 to 25 seconds in the microwave.) Mix to combine.
2. Add the flour, baking soda, cinnamon, salt, oats, and raisins. Mix to combine.
3. With a scoop, scoop batter 2 inches apart onto a silicon-lined or parchment-lined baking sheet. Flatten each scoop until you have a 3 inch by ½ inch disc. These don’t spread very much, so it is ok for them to be close together.
4. Preheat oven to 375F. Place cookie sheet into oven and close door. Lower the temperature to 350 F and bake for 18 to 20 minutes until slightly brown on the bottom. Allow to set in pan for 1 to 2 minutes before transferring to a wire rack to cool. When completely cool, store in an air tight container at room temperature for up to 3 days.