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C is for Cookie...

4/2/2010

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      I wouldn’t say I’m the world’s best cook, but I wouldn’t say I’m the worst either. The meals cooked here at my house are relatively healthy. They feed a family of four and provide leftovers for lunch the next day. They don’t break the bank or require hours of work. Basically, I get the job done.
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I love this magnet on my fridge. Tee hee!
       When looking for new recipes, I check-out my favorite cookbook, the web, or make requests of family and friends.  This week my neighbor and friend shared a new cookie recipe: Peanut Butter Carrot Cookies.
     
       I wasn’t sold when I first heard of this recipe, but one bite changed my mind. Although originally a recipe from the internet, Neighbor Nomi worked her magic and made these delicious bites even more healthy. (Contrary to me - who typically improves a dessert recipe by adding more butter, more chocolate, and a dollop of freshly whipped cream.)
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      Who would have thought carrot cookies with flax seed could be yummy? Not me, but I’m telling you: Give these a try. Your taste buds won’t be disappointed and you’ll feel so darn good for sneaking more veggies into your kids’ diet.

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Bob's Red Mill is employee owned right here in Oregon. Yeah Bob!

Peanut Butter Carrot Cookies

Mix together dry ingredients:
            ½ c brown sugar
            ½ c white sugar
            1 c whole wheat flour
            ½ c oat flour
            2 T ground flax seeds
            ¼ t salt
            ½ t baking soda
            2 c oats
            ½ c mini chocolate chips

In a separate bowl mix wet ingredients:
            ½ c butter (soft)
            ½ c peanut butter
            1 egg
            ¼ c milk
            1 ½ c carrots, finely grated (2-3 large carrots)

Blend all together until well mixed.  Drop by teaspoon onto baking sheet.  Bake 12-13 minutes at 375 degrees. Don’t overbake. These cookies taste best when chewy. Makes approx. 4 dozen. Cookie freeze well and make a great school lunch treat.

 

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