Chewy Carrot Oatmeal Cookies

An easy to make drop cookie

When the cookie craving hit me, I headed for my little blue plastic recipe box and leafed through the Cookies section. I decided on this recipe for Carrot Oatmeal Cookies because I had all the ingredients on hand and I didn't really feel like looking any further. I have no idea where I originally got the recipe that I wrote on the card, but it does make some tasty cookies. And because they are drop cookies, aside from taking time to grate the carrot, they come together quickly.

Unfortunately, I forgot to photograph the finished cookies before they were eaten. What can I say? They were really good, and, in my defence, I did share.

MA’s Chewy Carrot Oatmeal Cookies

Preheat oven to 375° F.

Grease cookie sheet (s).

1 cup brown sugar, firmly packed

½ cup butter or margarine

2 eggs

½ cup milk

1 cup carrots, grated

1 ½ cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ tsp cinnamon

½ tsp nutmeg

2 cups quick-cooking oatmeal

1 ½ cups seedless raisins

MA’s Tip: To keep the raisins from drying out during cooking, plump them up before adding them to the recipe. Soak them in water for five to ten minutes; then drain them well in a colander. This is also a good time to pick through for any stems or woody bits that may have been packed with the fruit.

Cream together the sugar, butter and eggs.

Add milk and carrots to creamed mixture. Stir until well mixed.

Sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Add oatmeal and raisins to dry ingredients and stir until raisins are well coated with the flour mixture.

Add dry ingredient mixture to wet ingredients.

Drop by tablespoons onto cookie sheet.

Bake about 15 minutes or until cookies are lightly browned all over.

Makes 3 dozen cookies.

Printable Recipe for MA's Chewy Carrot Oatmeal Cookies