Description
On the one hand, I love oatmeal cookies. On the other hand, drives me insane spicy carrot cakes. So I decided to combine all that I love, and cook oatmeal-carrot cookies. It turned out simply delicious and only took the best qualities from both types of baking. These cookies crispy on the outside and on the edges and wonderfully soft inside with a pleasant nut-coconut notes. Carrots is not felt, but it gives "juiciness&a mp;quot; the liver. To summarize: the pastries go into the category of my favorite.
Ingredients
-
Flour
0.75 cup
-
Leavening agent
1 tsp
-
Salt
0.25 tsp
-
Cinnamon
1.5 tsp
-
Nutmeg
0.25 tsp
-
Vegetable oil
0.25 cup
-
Brown sugar
0.5 cup
-
Chicken egg
1 piece
-
Carrots
1 piece
-
Oat flakes
1.5 cup
-
Coconut shavings
0.25 cup
-
Nuts
0.25 cup
-
Cherry
0.25 cup
Cooking
Mix the flour, cinnamon, nutmeg, salt and baking powder.
RUB on a small grater carrots. Should get 1 Cup of grated carrots.
In another bowl, mix butter and brown sugar, beat the egg, mix thoroughly.
Add to dry ingredients liquid and grated carrots, mix thoroughly.
Add oats, coconut, chopped nuts and dried cherries, mix well. The dough will be quite thick.
With a spoon put the dough on the laid parchment or silicone Mat baking tray and flatten slightly with your hand.
Bake in a preheated 190 degree oven for 10-15 minutes. The edges of the pastry should be Golden brown. Allow to cool.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.