C is for Cookie...

      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.

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.)

      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.

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.