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Carrot Cookie Bites

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Rate this recipe 4.6/5 (11 Votes)

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

Details

Preparation

Step 1

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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