- 1 cup [225 g] butter or margarine, softened
- 1 cup [250 mL] packed brown sugar
- 1 teaspoon [5 mL] baking soda
- 1 teaspoon [5 mL] cinnamon
- 1 teaspoon [5 mL] finely grated orange rind
- 1/2 teaspoon [2.5 mL] ground ginger
- 1/2 teaspoon [2.5 mL] nutmeg
- 2 eggs
- 1 teaspoon [5 mL] vanilla
- 1 1/2 cups [210 g] all-purpose flour
- 1 1/2 cups [375 mL] finely grated carrots
- 1 cup [250 mL] rolled oats
- 1 cup [250 mL] raisins
- 1/2 cup [125 mL] chopped nuts or pecans
|
- Preheat oven to 375°F [190°C].
- Into a bolw, beat softened butter or margarine at high speed of an electric beater for 30 seconds.
- Beat in brown sugar, baking soda, cinnamon, grated orange rind, ginger and nutmeg, until well mixed.
- Beat in eggs and vanilla.
- Still beating using the electric beater, mix in as much as possible of the flour.
- Then, using a wooden spoon, mix in remaining flour.
- Finally mix in grated carrots, rolled oats, raisins and chopped nuts or pecans.
- Then, using 1 teaspoon [5 mL] dough at a time, drop dough into mounds 2 inches [5 cm] apart onto ungreased baking sheets..
- Bake cookies into preheated oven for 6 to 8 minutes, until golden browned.
- Transfer cookies onto wire racks to cool completely.
|
