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Sue Adams’ Rosemary Carrot Cookies

  • Yield: 40-48 cookies

Ingredients

  • 1 cup Butter or margarine, softened
  • 1 cup Sugar
  • 1 cup Brown sugar
  • 2 Eggs
  • 1 tbsp Lemon rind
  • 2 tbsp Lemon juice
  • 1 tsp Vanilla
  • 1 tsp Baking soda
  • 2 tbsp Fresh rosemary, minced
  • 2 1⁄2 cups Flour
  • 2 cups Instant oatmeal
  • 1 cup Carrots, shredded
  • 1 cup Nuts (optional)
  • Parchment paper

Instructions

  1. Preheat oven to 350 degrees.
  2. If using nuts, you can toast the nuts and then cool before adding to the recipe.
  3. Cream together butter and sugars.
  4. Add eggs, vanilla, lemon rind, rosemary and lemon juice and beat well.
  5. Mix in the carrots, flour and baking soda.
  6. Mix in oatmeal, and nuts if using.
  7. Drop by spoonfuls onto cookie sheets lined with parchment paper (to prevent cookies from sticking to the pan).
  8. Bake 12-15 minutes, until lightly brown and firm.

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