Oatmeal Carrot Cookies

Oatmeal Carrot Cookies

In all honesty, I was not excited for these cookies.  I do not like carrots.  Any vegetables for that matter.  So making cookies, something that I love and look forward to, WITH veggies??!! Forget it.  Seems like a waste of time and good ingredients.  Let's just skip these!  Who will ever know?  Anyway, who is in charge of this blog anyway?  I did set out on a journey, though.  I do want to make ALL the cookies in this book.  Finish something I start. Persevere, you know.  Awww! So I caved. I made them.

They are a soft cookie.  My daughter says they taste like banana bread.  "You don't even taste the carrots in them."  So after letting the entire story of  "Green Eggs and Ham" go through my head.  I tried them.  I did. I did.  I cannot say that I will "eat them in a box with a fox", but I survived and they were ok.  Now, my older daughter thinks they are great and my younger daughter loves that I let her eat them for breakfast (they have veggies in them you know).  My son didn't even know what was in them and he took one look at them and said, "Yuck!"  (translated to No Thanks, of course).

All joking aside. These are healthy, low calorie cookies (80 per cookie). They use honey instead of sugar.  They have oatmeal which is a good source of iron and other nutrients.  And, of course, they have carrots! So as a breakfast item, they are not all that bad.  They were easy to mix up and easy to bake.  They taste very much like carrot cake to me - minus the cream cheese frosting :)  If I was to make them again, I would probably chop up the carrots into smaller pieces for my own texture issues, but most will like them just as they are.

If you are a veggie lover, I'd give them a 4 out of 5 rating.  If you are more like me, the rating will drop to more of a 3 out of 5 rating.

Oatmeal Carrot Cookies
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/2 cup butter, softened
1/2 cup honey
1 tsp vanilla
1 egg
1/2 cup chopped nuts
1/2 cup shredded carrot

1. Heat oven to 350 degrees.  Grease cookie sheets.  In large bowl, combine all ingredients except nuts and carrot; beat at low speed until well blended.  Stir in nuts and carrots.  Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.

2. Bake at 350 for 8 to 12 minutes or until edges are light golden brown.  Immediately remove from cookie sheets.  Cool and store between sheets of waxed paper in a tightly sealed container.