Confetti Oatmeal Drops Recipe
Ingredients
| All purpose flour | 1 1/2 Cup (16 tbs) | |
| Ground cinnamon | 1 Teaspoon | |
| Baking powder | 3/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Margarine | 1/3 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Egg | 1 | |
| Vanilla | 1/2 Teaspoon | |
| Unpeeled zucchini | 1/2 Cup (16 tbs), finely shredded | |
| 1/2 cup finely shredded carrot | ||
| 3/4 cup quick-cooking rolled oats | ||
| Raisins | 1/2 Cup (16 tbs) | |
Directions
Stir together flour, cinnamon, baking powder, and salt; set aside.
In a large mixer bowl beat margarine on medium speed of an electric mixer about 30 seconds.
Add sugar; beat till fluffy.
Add egg and vanilla; beat well.
Beat in zucchini and carrot.
Add flour mixture to creamed mixture, beating on low speed till well combined.
Stir in oats and raisins.
Drop by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet.
Bake in a 350° oven about 12 minutes or till golden.
Remove from the cookie sheet and cool on a wire rack.
In a large mixer bowl beat margarine on medium speed of an electric mixer about 30 seconds.
Add sugar; beat till fluffy.
Add egg and vanilla; beat well.
Beat in zucchini and carrot.
Add flour mixture to creamed mixture, beating on low speed till well combined.
Stir in oats and raisins.
Drop by rounded teaspoonfuls about 2 inches apart onto an ungreased cookie sheet.
Bake in a 350° oven about 12 minutes or till golden.
Remove from the cookie sheet and cool on a wire rack.
Chef
