Cheddar Carrot Cookies
|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)|
|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)|
Preheat oven to 375 degrees.
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.