Recipe - Oatmeal Carrot Cookies

1 One fourth cup Butter; softened
Three fourths cup Brown sugar; firmly packed
One half cup Sugar
1 lg Egg
1 teaspoon Vanilla extract
1 One half cup Flour; allpurpose
1 teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Ground cinnamon
2 cup Oatmeal; regular, uncooked
1 cup Carrots; grated
1 cup Chopped pecans

Beat butter at medium speed with an electric mixer until creamy; gradually
add sugars, beating well. Add egg and vanilla, mixing well. Combine flour
and next 3 ingredients; add to butter mixture, mixing well. Stir in oats,
carrots, and pecans. Drop cookie dough by level tablespoonfuls onto
ungreased baking sheets. Bake at 350 degrees for 10 minutes. Remove to wire
racks to cool. Store in an airtight container up to 3 weeks or freeze up to
8 months.

NOTES : From Southern Living Magazine

Recipe by: Rozanne Lamar, CIS 74551,1173

Posted to MCRecipe Digest V1 #899 by Country Gourmet
oselands@countrygourmet.com on Nov 11, 1997