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Recipe: Breakfast Oatmeal Cookies (using carrots and raisins)

Desserts - Cookies, Brownies, Bars
BREAKFAST OATMEAL COOKIES

4 Tbsp. unsalted butter or margarine, softened
1/3 cup white granulated sugar
1/3 cup packed dark brown sugar
1 egg
2 egg whites
1 tsp. vanilla
3/4 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. ground cinnamon
1 3/4 cups uncooked rolled oats (not instant or quick cooking)
1 cup finely-grated carrots (about 2 medium)
1/2 cup raisins
1/2 cup wheat germ (optional, for sprinkling)

Preheat the oven to 375 degrees F. Coat 2 insulated cookie sheets with non-stick spray. (You can duplicate the effect of an insulated sheet by using 2 cookie sheets stacked together.)

Cream the butter with the sugar, using an electric mixer. Add the egg and whites. Beat at high speed until the mixture is almost thick enough to form a ribbon, 2-3 minutes. Mix in vanilla.

By hand, mix in the flour, baking soda and cinnamon, using a rubber spatula. Stir in the oats, carrots and raisins.

Drop the cookie batter onto the prepared baking sheets by the heaping tablespoon, making mounds the size of a large walnut. Space the cookies 1 1/2-inches apart. If desired, sprinkle with wheat germ.

Bake 15 minutes or until the cookies are golden brown and darker around the edges. They will be springy to the touch. Cool 1 minute on the baking sheet. Transfer the cookies to a baking rack to cool. Although soft when warm, they get crisp as they cool.

Makes 30 cookies
Source: the American Institute for Cancer Research
MsgID: 0226769
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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