Bake Time
8-10 minYield
36 cookiesRating
/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...| 1 cup ROGERS PORRIDGE OATS STEEL CUT OAT BLEND 250 mL | |
| 1 cup boiling water 250 mL | |
| 1/2 cup butter 125 mL | |
| 1/2 cup brown sugar 125 mL | |
| 1/4 cup sugar 60 mL | |
| 1 egg 1 | |
| 1 tsp. vanilla 5 mL | |
| 1 cup ROGERS NO ADDITIVE or ALL PURPOSE FLOUR 250 mL | |
| 1/2 tsp. baking powder 2 mL | |
| 1/2 tsp. baking soda 2 mL | |
| 1/2 tsp. salt 2 mL | |
| 1 1/2 tsp. cinnamon 7 mL | |
| 1 cup carrot, grated (about 2 carrots) 250 mL | |
| 1/2 cup raisins 125 mL | |
| 1/2 cup walnuts, chopped 125 mL |
These soft, scrumptious cookies taste like carrot cake! They contain nutritious Steel Cut Porridge Oats, carrots, raisins and nuts.
| 1. | Preheat oven to 350°F (175°C). |
| 2. | Prepare cookie sheets. |
| 3. | Place porridge oats in a bowl, pour boiling water over. Stir; cover bowl with a large dinner plate; let stand 10 minutes. |
| 4. | Let cool completely to room temperature. |
| 5. | Combine butter and sugars, beat until light and fluffy. |
| 6. | Beat in egg and vanilla. |
| 7. | In a separate bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. |
| 8. | Gradually add flour mixture to butter mixture, beating until combined. |
| 9. | Incorporate cooled porridge oats, carrots, raisins, and walnuts. |
| 10. | Drop by tablespoonfuls onto cookie sheets. |
| 11. | Bake 8-10 minutes, until centre of cookies are set. |
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