Try this Oatmeal Carrot Cookies recipe, or contribute your own.
Suggest a better descriptionBeat butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour and next 3 ingredients; add to butter mixture, mixing well. Stir in oats, carrots, and pecans. Drop cookie dough by level tablespoonfuls onto ungreased baking sheets. Bake at 350 degrees for 10 minutes. Remove to wire racks to cool. Store in an airtight container up to 3 weeks or freeze up to 8 months. NOTES : From Southern Living Magazine Recipe by: Rozanne Lamar, CIS 74551,1173 Posted to MC-Recipe Digest V1 #899 by Country Gourmet
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 97 | ||
Calories from Fat: 59 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.6g | 9 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 17.1mg | 5 % | |
Sodium 61.8mg | 2 % | |
Potassium 17.1mg | 0 % | |
Total Carbohydrate 9.3g | 3 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 9g | ||
Protein 0.8g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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