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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 84 |
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âThis recipe is a longtime family favorite. The cookies are soft and delicious, and the aroma while bakingâ¦absolutely irresistible! I'm always being asked for the recipe.â Jeanie Petrik - Greensburg, Kentucky Ingredients:
2/3 cup shortening |
1 cup packed brown sugar |
2 eggs |
1/2 cup buttermilk |
1 teaspoon vanilla extract |
2 cups king arthur unbleached 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:
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.
2. 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.
3. 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.
4. 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. Yield: 7 dozen.
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