Follow these steps for perfect results
Cooking Spray
coating
Brown Sugar
packed
Shortening
butter flavor
Shortening
melted butter flavor
Sugar
Eggs
large
Cinnamon
ground
Carrots
shredded
Flour
all-purpose
Rolled Oats
quick
Salt
Baking Soda
Walnuts
chopped
Raisins
Cream Cheese Frosting
no-fuss
Cinnamon
ground
Preheat oven to 350°F (175°C).
Coat baking sheets with cooking spray.
In a large bowl, beat brown sugar, shortening, sugar, eggs, and cinnamon with an electric mixer until well blended.
Stir in shredded carrots.
In a separate bowl, combine flour, rolled oats, salt, and baking soda.
Gradually add the dry ingredients to the wet ingredients at low speed.
Beat until well blended.
Stir in chopped walnuts and raisins with a spoon.
Drop by tablespoonfuls onto prepared baking sheets, leaving 2 inches between cookies.
Bake for 10 to 12 minutes, or until light brown around the edges and the center is just set.
Cool for 2 minutes on the baking sheet.
Remove cookies to a cooling rack to cool completely.
If frosting cookies, twist to remove the decorating tip from the frosting nozzle.
Press the nozzle to dispense a zig-zag stripe of cream cheese frosting on top of each cookie.
Sprinkle with ground cinnamon.
Expert advice for the best results
For a softer cookie, use slightly less flour.
Store in an airtight container to maintain freshness.
Add a pinch of nutmeg for extra spice.
Everything you need to know before you start
15 minutes
Dough can be made ahead and refrigerated for up to 2 days.
Arrange cookies on a plate or in a basket.
Serve with a glass of milk or coffee.
Enjoy as a snack or dessert.
Complements the sweetness and spice.
Discover the story behind this recipe
Comfort food, often associated with holidays.
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