Here is an interesting twist to the usual oatmeal cookie recipe. Carrots are added for more flavor and added nutrition. It is perfect to get kids to eat more vegetables or just to add more vitamins to our daily diet. We used dried currants for this recipe, but you may use mixed dried fruit as well.
Makes about 15
60g polyunsaturated margarine
1/4 cup caster sugar
1 egg white
1/3 cup finely grated carrot
1/3 cup currants
1/2 cup wholmeal self-rising flour
1/2 teaspoon cinnamon powder
1 1/2 cups rolled oats
1/4 cup buttermilk
Preheat the oven to 180C and then grease two 32 x 28cm baking trays using the polyunsaturated oil or margarine.
Use the remaining margarine and sugar beat them until light and fluffy. Add the egg white and mix well. Fold in the carrots, currants, flour and cinnamon. Stir in 2/3 cup of oatmeal and the buttermilk. Mix until all the ingredients are well combined.
Form a ball with 2 tablespoons of cookie batter. Coat it in rolled oats and repeat this procedure with the remaining cookie mixture. Place the oatmeal coated balls on the baking tray. Make sure that they are an inch apart. With a fork press the tops of the cookie ball. Bake the cookies for 12-15 minutes until golden brown. Let it cool for 10 minutes before transferring them to a wire rack. Allow the cookies to cool completely. You may serve the cookies or store them in an airtight container for up to 5 days.
Photo Courtesy Of: Â whitneyinchicago