These carrot-flecked cookies my mom made when I was growing up now get a thumbs-up from my own kids.
—CANDACE ZAUGG EAGAR, AZ
PREP: 30 MIN. + CHILLING • BAKE: 10 MIN./BATCH • MAKES: 6 DOZEN
1 cup butter, softened
1 cup shortening
1 1/2 cups sugar
1 1/2 cups packed brown sugar
4 eggs
2 teaspoons vanilla extract
2 cups shredded carrots
4 cups quick-cooking oats
3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
1 cup chopped walnuts
1 cup miniature semisweet chocolate chips
1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
2. Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
PER SERVING 1 cookie equals 147 cal., 8 g fat (3 g sat. fat), 19 mg chol., 133 mg sodium, 18 g carb., 1 g fiber, 2 g pro. Diabetic Exchanges: 1 1/2 fat, 1 starch.