- 2 1/2 c Flour
- 1 ts Soda
- 1/2 ts Baking powder
- 1/2 ts Ground cloves
- 2 ts Cinnamon
- 1/4 ts Salt
- 1 c Quick oats (not instant)
- 3/4 c Dark brown sugar; packed
- 3/4 c Sugar
- 1 c Butter; softened
- 2 lg Eggs
- 2 ts Vanilla extract
- 2 c Grated carrots (2-3 medium Carrots)
- 1/2 c Crushed pineapple; drained
- 1 c Chopped walnuts (4 oz)
Directions
- Preheat oven to 350F. In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set aside.
- In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl.
- Add eggs and vanilla and beat at medium speed until light and fluffy.
- Add carrots, pineapple and nuts, and blend until combined. Batter will appear lumpy.
- Add flour mixture and blend at low speed until just combined.
- Drop by rounded teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart.
- Bake 13-15 minutes, taking care not to brown cookies.
- Immediately transfer cookies with a spatula to a cool, flat surface.
