Carrot Crunch Cookies Recipe

Name: Carrot Crunch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter, softened; 1/2 c. vegetable oil; 1 c. firmly packed brown sugar; 2 eggs; 2 Tbsp. water; 1 tsp. vanilla; 1 1/4 c. all-purpose flour; 1 tsp. nutmeg; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 c. whole-wheat flour; 1 1/2 c. raisins; 2 c. natural cereal; 3 c. coarsely grated raw carrot (about 5 medium); 1/2 c. sunflower seeds

Servings: persons

1/2 c. butter, softened
1/2 c. vegetable oil
1 c. firmly packed brown sugar
2 eggs
2 Tbsp. water
1 tsp. vanilla
1 1/4 c. all-purpose flour
1 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1/2 c. whole-wheat flour
1 1/2 c. raisins
2 c. natural cereal
3 c. coarsely grated raw carrot (about 5 medium)
1/2 c. sunflower seeds

1
Preheat oven to 350u00b0.
2
In large mixing bowl, beat butter, oil and sugar until fluffy.
3
Beat in eggs, water and vanilla.
4
Sift together all-purpose flour, baking soda, nutmeg and salt.
5
Add to bowl, along with whole-wheat flour.
6
Mix just until blended.
7
Stir in remaining ingredients.
8
Make large drop cookies, well spaced, on greased baking sheet, using about 1/3 cup batter for each. Bake 12 to 15 minutes.
9
Cool on racks.

1415

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 c. butter, softened, 1/2 c. vegetable oil, 1 c. firmly packed brown sugar, 2 eggs, and more.

Yes, Carrot Crunch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Crunch Cookies

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