Shredded carrots, raisins, pumpkin pie spice and walnuts add flavor and texture to these scrumptious drop cookies. Serve for after-school snacks.
What You Need
Original recipe yields 20 servings
1-1/4 cups flour
1/2 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1-1/2 tsp. pumpkin pie spice
3/4 tsp. baking soda
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
1/4 cup cholesterol-free egg product
1 tsp. vanilla
1/2 cup finely shredded carrot s
1/2 cup raisins
1/4 cup finely chopped PLANTERS Walnuts
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Let's Make It
Mix flour, cereal, pumpkin pie spice and baking soda; set aside.
Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.
Drop rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.
Jazz It Up
Prepare and cool muffins as directed. Mix 1 cup powdered sugar with 1 Tbsp. milk or water. If necessary, stir in additional 1 Tbsp. milk until glaze is of desired consistency. Drizzle over cookies. Let stand until set.
Substitute dried cranberries for raisins.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
20 servings, 3 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.