Peanut Butter Carrot Cookies
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.
2 users found this review helpful
Aug. 28, 2011