Carrot Cookie Bites

Photo by Lisa B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    cup shortening

  • 1

    cup packed brown sugar

  • 2

    large eggs

  • 1/2

    cup buttermilk

  • 1

    teaspoon vanilla extract

  • 2

    cups all-purpose flour

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon salt

  • 1/4

    teaspoon baking powder

  • 1/4

    teaspoon baking soda

  • 1/4

    teaspoon ground nutmeg

  • 1/4

    teaspoon ground cloves

  • 2

    cups quick-cooking oats

  • 1

    cup shredded carrots

  • 1/2

    cup chopped pecans

Directions

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the eggs, buttermilk and vanilla. Combine the flour, cinnamon, salt, baking powder, baking soda, nutmeg and cloves; gradually add to creamed mixture. Stir in the oats, carrots, and pecans. To freeze cookie dough, drop desired amount of dough by rounded teaspoonfuls onto baking sheets; freeze until firm. Transfer frozen cookie dough balls into a resealable plastic freezer bag. May be frozen for up to 3 months. Drop remaining cookie dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool. To use frozen cookie dough: Place frozen dough balls 2 in. apart on ungreased baking sheets. Bake at 375° for 10-15 minutes or until lightly browned. Remove to wire racks to cool.

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