2003 Carrot Chocolate Chip Cookies

By boandozzy

One serving (4 cookies) equals 197 calories, 7 g fat (2 g saturated fat), 20 mg cholesterol, 99 mg sodium, 33 g carbohydrate, 2 g fiber, 3 g protein.

Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Carrot Chocolate Chip Cookies in Light & Tasty February/March 2002, p65

Ingredients

• 1 cup packed brown sugar
• 1/3 cup canola oil
• 2 eggs
• 1/3 cup fat-free milk
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup quick-cooking oats
• 1 cup grated carrots
• 1 cup raisins

Details

Servings 21
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then milk. Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg; gradually add to egg mixture and mix well. Stir in the chips, oats, carrots and raisins.

Drop by heaping teaspoonfuls onto baking sheets coated with cooking spray; flatten slightly. Bake at 350° for 10-13 minutes or until golden brown. Remove to wire racks to cool. Yield: about 7 dozen.