Reviewed: May 3, 2012

Taste great, but shortening seems to leave a film of oil in my mouth

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Reviewer:

mslanster

Reviewed: Mar. 17, 2012

I read the other reviewer's comments so I used margarine instead of shortening. I used 1 cup of suger instead of 3/4 cup, and I added walnut. It turned out nice. The only thing I didn't quite like was that you couldn't taste the flavor of carrot at all, so next time I'll probably double the amount of carrots.

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Reviewer:

catherinelin

Reviewed: Jan. 21, 2012

I make these all the time when I need to bring cookies to a shower, baptism, or special occasion. I use butter for the shortening and mash my cooked carrots. If you like coconut you can add 3/4 cup of shredded coconut to the batter. I also make a delicious orange icing to spread on the top. 3 Tblsps. soft butter, 2 tsps. grated orange peel, 1 1/2 cups confectionery sugar, and 1 Tblsp. orange juice. Blend butter and sugar. Stir in orange peel and orange juice. Beat until smooth and of spreading consistency. Frost cookies.

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Reviewer:

Blazer

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Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

MMMMMMM YUMMY.... I added 2tbsp of cinnamon, 1tsb of ground clove & 1 tsb of nutmeg and they are DEEEE-LISH.

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Reviewer:

RaeRae

Reviewed: Oct. 12, 2011

This was a good recipe to start with but some modifications make it much nicer. I used 1cup of white flour and 1/2cup of whole wheat and 1/2 cup of ground flax to bring a little more nutrition to the cookie. I also kept the sugar at 3/4 because it was sweet enough for my family. I used butter instead of shortening with great results. The addition of nuts or dates might really bring it to another level! Great way to use up the extra carrots from the garden and sneak in more veg to the toddlers :)

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Reviewer:

kimm

Reviewed: Jun. 19, 2011

This recipe was way too salty!!!!! I threw them all away! I make my choc.chip cookies with 1/2 tsp. of salt but this was too much salt for this recipe. Very disappointing to waste allmy ingredients.

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Reviewer:

a110scoach

Reviewed: May 30, 2011

These cookies are NOT flavorful but rather quite bland and essentially produce a mouthful of fluff. I think the batter would be better suited for muffins. It is easy to think these Carrot cookies will taste like Carrot but they don't. I even tried adding more carrot based on other comments... - This was disappointing and in such a large quantity too.

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Reviewer:

Eliciakr

Reviewed: Apr. 21, 2011

added half tsp pumpkin spice needs a little....brn sugar to make them less cakey

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Reviewer:

ssh

Reviewed: Apr. 20, 2011

Fantastic cookies.... I substituted butter for shortening because that is my preference. I also lowered the temp to 350 and just kept an eye out for when the edges browned. I may try adding more carrot next time because the carrot kind of "melted" into the dough and there wasn't much there. I'm thinking more carrot wouldn't be a bad thing and would make them a bit healthier.

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Reviewer:

JennyF

Cooking Level: Beginning

Home Town: Lynnwood, Washington, USA

Living In: Bellingham, Washington, USA

Reviewed: Apr. 5, 2011

I didn't follow exact because I knew the cookie lovers in this house wouldn't like them without double the sugar ( I would be fine with it mind you). Following the other reviews I also added 1 cup of quick oats along with 3/4 butter and 1/4 olive oil instead of shortening. I don't know about you but I haven't seen shortening in a household since the 80's. Over all the cookies were liked by everyone after the modifications. My mistake was being impatient and spooning out too much of the batter. The cookies were huge and had to be cooked a bit longer.

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