Carrot-Oatmeal Cookies
(Adapted from Roots: The Underground Cookbook, by Barbara Grunes and Anne Elise Hunt)
Still a rich dessert with butter and brown sugar, these cookies hide whole grains, a fruit and a vegetable. They taste like carrot cake but are less work to bake.

Yields 2 dozen cookies
1/2 cup butter, softened (or use canola oil)
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 3/4 cups quick-cooking oats
2 cups shredded or grated carrots
1 cup raisins.

Preheat oven to 375 degrees F and grease a baking sheet.
In a larger mixer, cream butter and sugar until light and fluffy. beat in eggs and vanilla. Gradually stir in flour, baking soda and cinnamon. Fold in carrots and raisins.
Drop by rounded tablespoons onto a baking sheet, 2 inches apart. Bake until
firm and gold, about 15 to 20 minutes. Transfer to wire rack to cool.

by Jennifer Motl, RDN