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May 2019

Cookie Recipes

White Cake Recipes

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Oatmeal Carrot Cookies Recipe

Oatmeal Carrot Cookies recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Oatmeal Carrot Cookies recipe  PDF


3/4 c Butter flavored shortening
1 1/4 c Brown sugar
1/3 c Orange juice
1 tb Orange peel grated
1 1/2 ts Vanilla
2 c Grated carrots about 3
medium 2 c Quick cooking oats uncooked
2 c Flour
1/2 ts Baking soda
1/2 ts Salt
1/4 ts Cinnamon
1/4 ts Allspice
1/4 ts Nutmeg
1 c Golden raisins
1 c Walnuts coarsely chopped
frosting 3 oz Cream cheese softened
2 tb Shortening
1 1/2 c Powdered sugar
1 ts Milk
1/2 ts Orange e tract optional
Recipe by: Sue Klapper To make cookies: Preheat oven to 375. Grease baking sheets with shortening. In large mi er bowl, combine shortening, sugar, egg, juice, peel and vanilla. Beat at medium speed of electric mi er until well blended. Beat in carrots. In another bowl, combine oats, flour, baking soda, salt, cinnamon, allspice and nutmeg. Mi into creamed mi ture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto prepared baking sheet. Bake 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. To make frosting: In large bowl, combine cream cheese, shortening, powdered sugar, milk and e tract. Beat at medium speed until well blended. Frost cooled cookies. Source: Milwaukee Sentinel.

Oatmeal Carrot Cookies recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
145 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print Oatmeal Carrot Cookies recipe  PDF   Cookie recipes RSS   Thumsb up

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4 cans chicken stock 1 package peas, tiny frozen ones 1 head lettuce shredded 1/2 cup scallion chopped 1/2 cup italian parsley 4 tablespoons butter 3 tablespoons flour 1/4 cup dry sherry 1/2 cup sour cream dash salt and pepper 1.In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions and parsley. Bring to a boil over moderate heat. Reduce the heat to low and simmer for 15 minutes. 2.In a blender or food processor, puree the soup in bathces until very smooth. 3.In a large saucepan, melt the butter over low heat. Add the flour and ...

Cooking Magazines: Easy Soup Recipes » May 2019   Easy Soup recipes RSS   Thumsb up

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