Serves: 4
Total Calories: 756

1/2 cup butter or margarine
1/2 cup sugar
1/3 cup molasses dark
1 egg
1 1/2 cups flour
3/4 cup oats uncooked rolled
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon ground
1/4 teaspoon cloves ground
1/4 cup dry milk powder
1 cup carrot grated raw
2/3 cup nuts chopped

Heat oven to 400° F. Cream butter or margarine and sugar until fluffy. Beat in molasses and egg. Mix next 8 ingredients together and add to creamed mixture. Mixture will be stiff. Stir in carrots and nuts. Drop by teaspoonfuls onto greased baking sheet. Bake for 8 to 10 minutes or until lightly browned. Cool on wire racks. When cold, store in airtight tin container.

Nutritional Facts:

Serves: 4
Total Calories: 756
Calories from Fat: 321

More Recipes from the Fresh from the Garden Cookbook:
Carrot Drop Cookies