Sue Adams’ Rosemary Carrot Cookies
- Yield: 40-48 cookies
- 1 cup butter or margarine, softened
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon lemon rind
- 2 tablespoons lemon juice
- 1 tsp. vanilla
- 1 tsp. baking soda
- 2 tablespoons fresh rosemary, minced 2 1⁄2 cups flour
- 2 cups instant oatmeal
- 1 cup carrots, shredded
- 1 cup nuts (optional)
- Parchment paper
Preheat oven to 350 degrees.
If using nuts, you can toast the nuts and then cool before adding to the recipe.
Cream together butter and sugars.
Add eggs, vanilla, lemon rind, rosemary and lemon juice and beat well.
Mix in the carrots, flour and baking soda.
Mix in oatmeal, and nuts if using
Drop by spoonfuls onto cookie sheets lined with parchment paper (to prevent cookies from sticking to the pan).
Bake 12-15 minutes, until lightly brown and firm