Carrot-Oatmeal Cookie Recipe

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This carrot-oatmeal cookie recipe makes enough to share—although you might want to eat them all yourself!
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"The Beginner's Guide to Making and Using Dried Foods" by Teresa Marrone offers complete instructions for how to dehydrate vegetables, fruits, herbs and even meats and prepared meals safely and easily.
30 min DURATION
10 min COOK TIME
20 min PREP TIME
4 dozen cookies SERVINGS

Ingredients

  • 1 cup brown sugar, packed
  • 2/3 cup milk
  • 1/2 cup vegetable shortening
  • 3 eggs
  • 1 cup shredded dried carrots
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1-1/2 cups old-fashioned rolled oats
  • 1-1/2 cups dried seedless grapes or chopped dried plums
  • 1/2 cup chopped nuts
  • 1 tablespoon finely chopped dried orange zest

Directions

  • Preheat the oven to 350 degrees F. Lightly grease two baking sheets; set aside.
  • Combine the brown sugar, milk, shortening, and eggs in a large mixing bowl; beat with a fork until well blended. Stir in the carrots; set aside for 10 minutes.
  • Sift together the flour, baking powder, baking soda, cinnamon, and salt into a medium bowl. Stir in the oats, grapes, nuts, and orange zest. Add to the carrot mixture, stirring with a wooden spoon until just combined.
  • Drop rounded teaspoons of the dough onto the baking sheets, keeping about 2 inches apart; refrigerate the unused dough. Bake for 10 to 12 minutes or until lightly browned. Transfer the carrot-oatmeal cookies to a cooling rack. Cool the baking sheets and repeat until all dough has been baked.

    More from The Beginner's Guide to Making and Using Dried Foods:

    Scalloped Asparagus RecipeVegetable Dip RecipeDehydrating Zucchini At HomeDrying Asparagus At HomeHow to Dry Carrots
    Excerpted from The Beginner’s Guide to Making and Using Dried Foods © Teresa Marrone. Used with permission from Storey Publishing, 2014. Buy this book from our store: The Beginner’s Guide to Making and Using Dried Foods.
PRINT RECIPE

You can dehydrate vegetables, fruits, meats, herbs and even prepared meals with the instructions in The Beginner’s Guide to Making and Using Dried Foods (Storey Publishing, 2014) by Teresa Marrone. Each section includes food profiles with clear preparation instructions and recipes that feature that particular dried food, allowing the home cook to incorporate local and seasonal foods into a year-rounds diet. The following carrot-oatmeal cookie recipe is from chapter 5, “Vegetables.”

You can purchase this book from the Mother Earth Living store: The Beginner’s Guide to Making and Using Dried Foods.

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