CARROT CHOCOLATE CHIP COOKIES
preheat oven to 350 degrees F. in a medium bowl, swift together 3/4 cup of dark packed brown sugar and then add 3/4 of regular sugar.. add two large eggs to your mixture and then add 1 teaspoon of pure vanilla extract... add 1 ( 12 ) ounce bag of semi sweet chocolate chips or chunks ... add one shaved and minced carrot ... add 2 1/4 of all purpose flour ... add 3/4 teaspoons of baking soda ... and lastly add 1 teaspoon of fine salt.
Provided by doublechunk6262003
Categories Dessert
Time 40m
Yield 20 serving(s)
Number Of Ingredients 2
Steps:
- un salted butter and flour and eggs and baking soda and regular sugar and dark brown sugar and salt
- mix and blend and.
Nutrition Facts :
CARROT COOKIES
These cookies are both flavorful and colorful. The shredded carrots add nice bright flecks of orange color.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4-1/2 dozen.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 128 calories, Fat 8g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 80mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
AFTER-SCHOOL CARROT COOKIES
A healthy after-school snack for the kids. A good way to get a serving of veggies in too! I made them for my kids and my husband, and I ended up eating most of them!
Provided by Mrs.Mac
Categories Desserts Cookies Drop Cookie Recipes
Time 45m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.
- Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.
- Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.
- Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes.
Nutrition Facts : Calories 74.4 calories, Carbohydrate 11.7 g, Cholesterol 11.9 mg, Fat 2.8 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 70.4 mg, Sugar 6.2 g
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- In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and remaining dry ingredients (reserving chocolate chips). Increase speed as needed, mixing well until no streaks remain. Stir in chocolate chips. Cover and chill until dough is nearly firm, at least 1-2 hours.
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Use a medium cookie scoop to scoop dough, spacing dough at least 2-inches apart on prepared baking sheet. Press additional chocolate chips into cookie dough if desired.
- Bake for 11-12 minutes or until edges. Allow cookies to rest on pan for 2 minutes before transferring to a wire rack to cool completely.
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