Carrot Fruit Jumbles
| 2-1/2 | cups all-purpose flour | 1 | teaspoon baking soda |
| 1/2 | teaspoon baking powder | 1/2 | teaspoon ground cloves |
| 2 | teaspoons ground cinnamon | 1 | cup quick oats (not instant) |
| 3/4 | cup dark brown sugar, packed | 3/4 | cup white sugar |
| 1 | cup salted butter, softened | 2 | large eggs |
| 2 | teaspoons pure vanilla extract | 2 | cups grated carrot |
| 1/2 | cup crushed pineapple, drained | 1/4 | teaspoon salt |
| 1 | cup chopped walnuts | | |
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Preheat oven to 350 degrees. In a bowl, combine flour, baking soda & powder, cloves, salt & oats. Mix well; set aside. In another bowl, blend sugars. Add butter; mix to form a grainy paste. Add eggs & vanilla; beat until light & fluffy. Add carrots, pineapple, & nuts; blend until combined. Batter will appear lumpy. Add flour mixture & blend until just combined. DO NOT OVERMIX. Drop by rounded teaspoons onto greased baking sheets. Bake 13-15 minutes, do not brown cookies. Immediately transfer cookies to a cool, flat surface. Makes 4 dozen.
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