Recipe by Marilyn
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packed brown sugar
semisweet chocolate chips
Great idea to do the carrot, I'm always looking for ways to make snacks for my toddler more nutritious! I apologise if this offends but I played around with this recipe quite a bit. I bake a lot of cookies so I set out to fix the crumbling issue the other posters commented on and the turned out fantastic. Got my toddlers seal of approval. Here's what I did. 1/2 cup butter slightly cooler than room temp so still firm but able to be cut easily 1 cup brown sugar 3/4 cup peanut butter 2 eggs no milk 1 3/4 cups blended whole wheat flour 1/4 tsp salt 1 tsp baking powder 1 3/4 1 generous cup of grated carrots bake @ 375 until golden around the edges and they look dry on top. My oven (gas) took around 15 mins. Cheers! 1 cup semisweet chocolate chips
Overall, a good cookie. I think it needs a little more flour or oats, the cookie fell apart quite easily. After i made the first batch I added more flour and they turned out much better. Still soft and moist. I also don't recommend cutting the sugar back. I also tried it that way, it tasted more like a biscuit to me. I do plan on making these again! Who knew, carrot in a cookie is pretty tasty!
These cookies were really nice. I used a little bit extra flour, since I read that the cookies kept falling apart. The first time I made these cookies, I did it without the chips, and they okay. The second time I made them with semi-sweet chips and some dried cranberries and WOW did the chips make a difference. These are really yummy, don't be scared by how many different ingredients are in it! I will be making these again for sure.
These cookies are a great way to use up some carrots. Following Cooks Illustrated guidelines on leavening, I added 3/4 tsp baking powder. Also added 1 tsp vanilla. Used two cups of chocolate chips. Also, be sure to cook for less time - 12 minutes was plenty.
I am always looking for healthier cookie recipes for my toddler. This one is great--so glad I found it. It's not a terribly sweet cookie, so the chocolate chips are a perfect addition. Really good and the only problem I'm having is saving some for my son and not eating them all myself!
Peanut butter, oatmeal, and carrot sounds like an odd combo, but it works!
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!
These cookies taste great and you feel somewhat healthy eating them. I used the suggestions of several other reviewers - decreased white sugar to 1/2c and used whole wheat flour. I'd like to try them with raisins and/or cinnamon. My only complaint... I ate too much of the cookie dough!
I have the same recipe from an old childhood neighbor, except she used butterscotch chips instead of the chocolate chips. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Carrot Cookies
Serving Size: 1/48 of a recipe
Servings Per Recipe: 48
Amount Per Serving
Calories from Fat: 42
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