Mmm, sneaky, sneaky carrots! This recipe is originally from Taste of Home, with a few minor changes of my own. Plus, I've halved the recipe here so it doesn't make ridiculously huge quantities, as the first time I made it we had approximately 1 zillion cookies. If you have to feed a roving band of teenagers or something, feel free to double it back up.
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 cup shredded carrots
2 cups quick cooking oats (I used old-fashioned oats with no problem)
3/4 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chocolate chips (NOTE: these cookies are only nut-safe if nut-free chocolate chips are used! Read the ingredients closely to make sure the chips are nut-free and were not manufactured in a plant that also processes nuts)
In a large mixing bowl, cream the butter, shortening, sugar, and brown sugar. Beat the eggs and vanilla. Add the carrots; mix well.
Combine the oats, whole wheat flour, all-purpose flour, baking soda, and salt. Add to creamed mixture and mix well. Stir in the chocolate chips. Cover and refrigerate for at least 4 hours.
Preheat oven to 375 degrees. Drop by rounded tablespoonfuls 3 inches apart onto baking sheets coated with cooking spray. Bake for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
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