Toasted Oatmeal Carrot Cookies

These chewy flavor-packed cookies are heavenly .....and they are made with low-fat ingredients.


1 1/2 cups dry oats (not instant)

3/4 cup raisins

1 1/2 cups flour

1 1/2 teaspoons ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 egg white

2/3 cup brown sugar


1/3 cup vegetable oil

1/4 cup prune pie filling

2 tablespoons vanilla

1 cup grated carrot

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


Preheat oven to 350°.
Toast oats in oven for 5 to 7 minutes, or until light brown.
Combine raisins with 2 tablespoons hot water in a small bowl and set aside.
Whisk together flour, cinnamon, baking soda and salt. In another bowl whisk together egg, egg white, brown sugar, honey, oil, prune filling and vanilla. Add to dry ingredients and mix until just moistened. Stir in toasted oats, raisins with soaking liquid and carrots.
Drop batter by rounded tablespoon onto baking sheets that are coated with non-stick cooking spray. Bake for 15 minutes, or until tops spring back when touched.
Yields: 2 dozen