Carrot Cookie Bites

15 ingredients
6 steps

Ingredients

  • 2/3 cup shortening
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups 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. 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. 2
    Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased
  3. 3
    . Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks to cool.
  4. 4
    Drop dough by rounded teaspoonfuls onto parchment-lined
  5. 5
    . Freeze until firm. Transfer cookie dough balls to resealable plastic freezer bag. Freeze for up to 3 months. To bake, place frozen dough 2 in. apart on ungreased
  6. 6
    . Bake at 375° until lightly browned, 10-15 minutes. Remove to wire racks to cool.

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