Carrot Fruit Jumbles

by Helen Klinger

Servings: 2 dozen

INGREDIENTS

2-1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cloves
2 tsp. cinnamon
1/4 tsp. salt
1 cup quick oats (not instant)
1/4 cup packed dark brown sugar
3/4 cup granulated sugar
2 sticks salted butter, softened
2 lg. eggs
2 tsp. vanilla
2 cup grated carrots
1/2 cup crushed pineapple, drained
1 cup chopped walnuts

INSTRUCTIONS

Preheat oven to 350°F. 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 side of bowl. Add eggs and vanilla, and beat at med. speed until light an 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 overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1-1/2 inches apart. Bake 13 to 15 minutes, taking care not to brown cookies. Immediately, transfer cookies with a spatula to a cool, flat surface.

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