Here's another lighter recipe to start off the year. These are great for breakfast or an afternoon snack. I had some extra candied pecans from the holidays that I chopped and added in as well. Delish!
Ingredients
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
1 egg white
1/4 cup (1 small jar) strained carrot baby food
1 cup rolled oats
1/3 cup dried cranberries
1/3 cup chopped walnut pieces or almonds
Instructions
Preheat oven to 350 degrees.
In a small bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream butter, oil, and sugar. Add in egg white and carrott baby food. Gradually add in the flour mixture. Stir in oats, cranberries, and nuts.
Drop tablespoonfuls of dough onto cookie sheets.
Bake for 12 minutes until slightly golden.
Yields 2 dozen.
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1/4 cup canola oil
1/4 cup dark brown sugar
1 egg white
1/4 cup (1 small jar) strained carrot baby food
1 cup rolled oats
1/3 cup dried cranberries
1/3 cup chopped walnut pieces or almonds
Instructions
Preheat oven to 350 degrees.
In a small bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, cream butter, oil, and sugar. Add in egg white and carrott baby food. Gradually add in the flour mixture. Stir in oats, cranberries, and nuts.
Drop tablespoonfuls of dough onto cookie sheets.
Bake for 12 minutes until slightly golden.
Yields 2 dozen.
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