Reviewed: May 2, 2012

Awesome cookies! I used egg whites instead of eggs and buttermilk instead of milk and because I was out of chocolate chips, I used peanut butter chips. I think next time I may add 1/2 cup chopped nuts or use chuncky peanut butter.

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Reviewer:

Mary M

Reviewed: Feb. 28, 2012

Made these using the review written by "cookaholic" though I did need to include the milk unlike that reviewer. Extra grated carrots and raisins instead of the chocolate chips. It was alright, but we didn't care for it.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Nov. 3, 2011

I have the same recipe from an old childhood neighbor, except she used butterscotch chips instead of the chocolate chips. :)

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Reviewer:

Lil' Mama

Cooking Level: Intermediate

Reviewed: Sep. 22, 2011

These sounded bizarre, but I liked all the ingredients, so I gave it a try. I was surprised at how delicious they were! I followed the instructions exactly as written, except I used white chocolate chips. I love how you can taste a little of all the flavors, and nothing is overpowering.

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Reviewer:

Diana

Reviewed: Aug. 28, 2011

These cookies smelled delicious as they were baking and I give them two thumbs up! They were sweet without making you getting a glass of milk and moist. I followed other review-ers suggestions and made some changes. I used: 3/8c flour, 2c quick oats, 2eggs. 1/4tsp salt, 2c finely shredded carrots, 1c dark brown sugar, 1c semi-sweet chocolate chips, 1/2tsp baking soda, 1/4c 2% milk, 1/2c softened butter, 3/4c peanut butter. I didn't need to grease the sheet and the cookies don't spread out as they cook, so you can leave minimal space between them. When I dropped them, they were about 1.5-2Tbsp. All in all, a great recipe to use those carrots.

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Reviewer:

jppizana

Cooking Level: Beginning

Reviewed: Jul. 11, 2011

followed recipe and it turned out good! no problems. nice and peanut buttery.

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Reviewer:

hungryhippo

Reviewed: Jun. 19, 2011

I followed the recipe as written by reviewer cookaholic and the texture was fine. The carrot is interesting. These really aren't too sweet. I might make them again with my bumper crop of carrots.

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Reviewer:

demschlosser

Reviewed: May 26, 2011

awsome cookie! especially when you make it your own! did add flour to keep from crumbling and cut cooking down to 12min but I like chewy cookies. I added raisins and cinnamon to mine just because that's what I felt like. Plan to try different flavors later (pineapple and cocconut for tropical, apples or peaches for fruity, etc.) Thanks for posting such an easy and modifiable recipe!

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Reviewer:

Sahm

Reviewed: Aug. 5, 2010

I used a little more flour. They fell apart with out it. Everyone that has tryed them loves them. A friend hates carrots but loves these cookies. We added 1/2 cup chopped nuts, they were good with them.

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Reviewer:

KRACEEMOM

Reviewed: Jul. 17, 2010

I am a young woman with celiac disease who is constantly on the lookout for recipes that are either gluten free or can be easily converted. Thankfully I am able to tolerate oats so I jumped up out of my chair and into the kitchen when I came across this recipe. By replacing the flour with brown rice flour I was able to make these cookies without any other alterations. Not only was it easy and convenient but they are DELICIOUS!

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