Oatmeal Carrot Raisin Cookie Recipe

By Shelley Pogue

Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat "twice" baked biscuits, or savory biscuits. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard flat bread, which eventually turned into more of a pastry type of bread or cookie. Then it became more of a light to fluffy biscuit, and then into the smaller bite size bar like a Madeline, and or a type of drop cookie that we are familiar with today. Some of their efforts were savory, and some turned out to be sweet creations. I credit the Germans and the French for getting us to the sweeter side of things that have developed into the sweet cookies of our day.
In the current day we have bar cookies, drop cookies, refrigerated cookies, rolled cookies, and a few more. I think that the most popular are the drop cookies. The drop cookie was made very popular from the Tollhouse Company, by the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oats cookie. They are both a very popular treat with many people all over the country.
I have created an oatmeal cookie recipe that I hope that you will enjoy. This is a recipe for an oatmeal carrot cookie. It is a little healthier treat than most sweet desserts, and it tastes great if you are an oatmeal cookie fan. This is an easy recipe, and does not take too much time, and it would be fun to prepare with your children.
Ingredients you will need:
1 1/4 Cup of grated carrots
1 Cup of whole wheat flour
1/2 Cup of Raisins
1/2 Cup of I can't believe it is not butter
1/2 Cup of packed brown sugar
1/2 Cup of quick oats
2 Eggs medium size
1/2 Teaspoon of cinnamon and a good vanilla bean paste
1/4 Teaspoon of nutmeg
1/4 Cup of warm water
1 Teaspoon of baking powder
1 Tablespoon of confectioners sugar
Non Stick Spray
First you will preheat your oven to 350 if it is electric and about 325F if it is gas. If you have convection fan turn it off during the baking. It will cause too much browning, and more than likely burn these cookies. You will want to go ahead a spray your baking pan, so you are ready to go directly into the pan after mixing all of the ingredients. I recommend a square or rectangular pan for these cookies.
In a mixing bowl you will add the warm water not hot water, the margarine, and the brown sugar, and the vanilla bean paste, and mix them together. You will then add your eggs and beat it well, and mix with the sugar mixture. You will then add your carrots and raisins, and nutmeg and cinnamon, and mix well.
In a separate bowl you will add the flour, oatmeal and baking powder and mix well. Once all of the dry are mixed together you will add the wet to the dry and mix well.
Pour into non stick pan or sprayed pan and bake for about 20 to 25 minutes. You will turn about halfway through the baking process in the oven to ensure even baking. Remove from the oven and let cool, and sprinkle with the confectioners sugar. When they are cool cut them into bars.

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA. Shelley is also the desserts editor for BellaOnline.com

Made From Fresh Fruits And Vegetable Recipes
Secret To A Vibrant And Healthy Lifestyle
That You Can Find Easily At The Comfort Of Your Kitchen.

For More healthy food recipes visit http://theworldmosthealthyfoodsrecipes.blogspot.com/2011/10/workd-most-healthy-foods-recipes-index.html

For the world most healthy foods visit http://healthy-foods-index.blogspot.com/2011/03/healthy-foods-list.html

Article Source: http://EzineArticles.com/?expert=Shelley_Pogue

Article Source: http://EzineArticles.com/1129896