From “Madame Benoit Cooks at Home” (1978) by Jehane Benoit
Madame Benoit says, “These are very old-fashioned, big, soft, spicy cookies … and very good keepers.” We say, “As if they last that long!”
Yield: 4 dozen
- 1 cup light brown sugar
- 1/2 cup soft margarine or butter
- 2 eggs
- 1/3 cup milk
- 1 cup raw grated carrots
- 1 1/2 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups fine oatmeal
- 1 cup seedless raisins
- Cream sugar, butter and eggs until light and creamy.
- Add milk and carrots and stir until well-mixed. Put aside.
- Sift together flour, baking soda and powder, salt, cinnamon and nutmeg. Add oatmeal. (Real oatmeal is best. You may use quick oats, or “blenderized” rolled oats but the end result will be less substantial.)
- Add raisins and stir until the raisins are well-coated with flour mixture.
- Mix with creamed mixture. This is a fairly stiff batter.
- Drop by teaspoonfuls onto a greased or parchment-lined cookie sheet.
- Bake at 350F about 15 minutes or until golden brown on the outside and chewy-soft on the inside.