Cheddar Carrot Cookies Recipe
Ingredients
| Rising flour | 3⁄4 Cup (12 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Ground cloves | 1⁄8 Teaspoon | |
| Margarine | 2⁄3 Cup (10.67 tbs), softened | |
| Firmly packed light brown sugar | 1⁄3 Cup (5.33 tbs) | |
| Egg | 1 | |
| Vanilla | 1 Teaspoon | |
| Quick-cooking oats | 1 1⁄2 Cup (24 tbs) | |
| Carrots | 1 Cup (16 tbs), shredded | |
| Shredded cheddar cheese | 1 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Raisins | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 1008 Calories from Fat 574
% Daily Value*
Total Fat 66 g102%
Saturated Fat 14.2 g71%
Trans Fat 2.1 g
Cholesterol 83.1 mg27.7%
Sodium 774.4 mg32.3%
Total Carbohydrates 92 g30.8%
Dietary Fiber 10.1 g40.3%
Sugars 33.1 g
Protein 20 g40.1%
Vitamin A 142.5% Vitamin C 5%
Calcium 33.7% Iron 20%
*Based on a 2000 Calorie diet
Directions
Sift flour, cinnamon, and cloves onto a sheet of wax paper.
Beat margarine, sugar, egg, and vanilla in a large bowl until light and fluffy.
Stir in the flour mixture, mixing thoroughly.
Stir in oats, carrots, cheese, nuts, and raisins.
Drop by tables|X)onsful onto ungreased cookie sheets; flatten slightly.
Bake in preheated 375 degree oven for 12 minutes or until cookies arc golden brown.
Chef
