Carrot Oatmeal Cookies
|Butter||1 Cup (16 tbs), softened|
|Shortening||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||2 Teaspoon|
|Shredded carrots||2 Cup (32 tbs)|
|Quick cooking oats||4 Cup (64 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking soda||2 Teaspoon|
In a large mixing bowl, cream the butter, shortening and sugars.
Beat in the eggs and vanilla.
Add carrots; mix well.
Combine the oats, flour, baking soda and salt; add to the creamed mixture and mix well.
Cover and refrigerate for at least 4 hours.
Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray.
Bake at 375 degree for 10-13 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks.