These cookies taste like miniature carrot cakes--and like carrot cake, I think they are even better made ahead. I made these for breakfast last weeek, freezing the leftovers. We have enjoyed the leftovers throughout this past week. These would also be yummy with a cream cheese glaze or frosting drizzled on top if desired.
Ingredients
2/3 cup (4 ¾ oz.) shortening
1 cup (7 ½ oz.) packed brown sugar
2 eggs
1/2 cup (4 oz.) buttermilk
1 teaspoon vanilla extract
2 cups (8 ½ oz.) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (6 ¼ oz.) quick-cooking oats
1 cup (3 ½ oz.) shredded carrots
1/2 cup (1 7/8 oz.) chopped pecans
Directions
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots, and pecans.
Drop cookie dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375°F for 6-8 minutes or until lightly browned (baking time will depend on size of cookies made). Remove to wire racks to cool.
Yield: 7 dozen TINY cookies (made with mini cookie scoop) or about 3 dozen cookies if made with “regular” cookie scoop.
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