1 c Butter Flavor Crisco
1 c Light brown sugar
2 tb Orange juice
2 Eggs
1 c Flour
1 c Whole wheat flour
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt
1 c Quick oats (not instant
-or old-fashioned)
1/2 c Coarsely shredded carrot
1/2 c Coarsely chopped apple
1/2 c Raisins (optional)
1/2 c Chopped nuts (optional)
1/2 c Shredded coconut (optional)
Winner of the “Smart Cookie” contest, sponsored by Crisco
all-vegetable shortening.
Heat oven to 350 degrees. Grease baking sheet lightly with shortening.
Place sheets of foil on countertop for cooling cookies.
Combine shortening and light brown sugar in a large bowl. Beat at
medium speed of electric mixer until well-blended. Beat in orange
juice and eggs. Combine flour, whole wheat flour, baking soda,
cinnamon and salt. Add to creamed mixture at low speed until just
blended. Stir in oats, carrot and apple, and raisins, nuts and
coconut if desired.
Drop by rounded teaspoonfuls onto prepared baking sheet 2 inches
apart. Bake for 12-14 minutes, or until edges are golden brown. Cool
2 minutes on baking sheet. Remove to foil to cool completely. Makes 5
dozen cookies.
Home Cooking Magazine, April 95
Yields
60 servings