Preheat to 350-degrees. In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whish and set aside. In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add carrots, pineapple and nuts, and blend until combined. Butter will appear lumpy. Add flour mixture and blend at low speed until just combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1-1/2 inches apart. Bake 13-15 minutes, taking care NOT to brown cookies. Immediately transfer cookies with a spatual to a cool, flat surface. SOURCE: MRS. FIELDS Cookie Book.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 10 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 44.1mg||14 %|
|Sodium 127.3mg||4 %|
|Potassium 23.5mg||1 %|
|Total Carbohydrate 14.4g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 14.2g|
|Protein 2g||3 %|
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Calories per serving: 75
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