Ingredients

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.

Instructions

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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