Shelly's Recipe

CARROT FRUIT JUMBLES

Category: Cookies

2 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cloves
2 tsp ground cinnamon
1/4 tsp salt
1 cup quick-cooking oats
3/4 cup packed dark brown sugar
3/4 cup sugar
1 cup butter—softened
2 large eggs
2 tsp vanilla extract
2 cups grated carrots
1/2 cup crushed pineapple—drained
1 cup chopped walnuts

Preheat oven to 350. 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, 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. Do not over mix. Drop by rounded tsp onto ungreased cookie sheets, 1 1/2 inch apart. Bake 13-15 minutes, taking care not to brown cookies. Immediately transfer cookies with spatula to a cool, flat surface.