Recipe - Carrot Cookies 3

Three fourths cup Butter; or margarine
Three fourths cup Brown sugar; packed
One half cup Granulated sugar
1 Egg
1 teaspoon Vanilla extract
1 Three fourths cup Allpurpose flour
1 teaspoon Baking powder
One fourth teaspoon Baking soda
One fourth teaspoon Salt
One fourth teaspoon Ground cloves
One half teaspoon Ground cinnamon
2 cup Rolled oats
One half cup Raisins
1 cup Shredded carrots

Preheat oven to 375 degrees. Beat the butter and sugars until light and
fluffy. Add the egg and vanilla extract; beat. Sift in the flour, baking
powder, baking soda, salt, cloves and cinnamon; beat until combined. Stir
in the oats, raisins and carrots. Drop by tablespoonfuls onto ungreased
cookie sheets. Bake for 10 to 12 minutes, or until the edges are golden.
Cool on wire racks. Makes 2 One half dozen large cookies or 48 regular size
cookies. NOTE Served at The Briley Inn in Atlanta, Michigan.

Recipe by: Just Inn Time for Breakfast

Posted to TNT Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 4 De, cup 1997