OATMEAL SHAGGIES COOKIES

OATMEAL SHAGGIES COOKIES


Makes 2-1/2 dozen cookies



Cookies

2 cups quick oats, uncooked

1 cup finely shredded carrots

1 cup firmly packed brown sugar

1 cup raisins

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon crushed cloves

2 eggs, beaten

1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick, melted and cooled, plus additional for greasing

1/3 cup milk

1 cup shredded coconut

1/2 cup finely chopped walnuts



Frosting

1 cup confectioners' sugar

2 tablespoons butter or margerine, softened

2 teaspoons grated orange peel

1 tablespoon plus 1 teaspoon orange juice





Heat oven to 350ºF. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling cookies.



For Cookies

Combine oats, carrots, brown sugar and raisins in large bowl.

Combine flour, baking powder, baking soda, salt, cinnamon and cloves. Stir into oat mixture with spoon.

Combine eggs, 1/2 cup shortening and milk. Stir into carrot mixture. Stir in coconut and nuts. Drop by rounded tablespoonfuls 2-1/2-inches apart onto prepared baking sheets.

Bake one baking sheet at a time at 350ºF for 10 to 12 minutes or until lightly browned. Do not overbake. Cool on baking sheets 2 minutes. Remove cookies to foil to cool completely.



For Frosting

Combine confectioners' sugar, butter, orange peel and orange juice in small bowl. Stir until smooth and of desired spreading consistency. Frost cookies.