Makes 13 large cookies

 Ingredients:

• 1 cup quick-cooking oats

• 1 cup whole wheat flour

• 1 tsp baking powder

• 1 tsp ground cinnamon

• 1/2 tsp salt

• 1/4 tsp ground ginger (optional)

• 1 and 1/2 cups peeled, grated carrots (about 1/2 pound)

• 1/4 cup raisins

• 1/2 cup brown sugar

• 1/2 cup vegetable oil

Equipment:

• Large mixing bowl

• Medium bowl

• Grater

• Mixing spoon

• Measuring cups and spoons

• Baking sheet

• Parchment paper

• Oven

• Oven mitts

Directions:

1. Preheat the oven to 375 F. Line a baking sheet with parchment paper.

2. Peel and grate carrots. Go slow and watch your fingers!

3. In a large bowl, combine the oats, flour, baking powder, cinnamon, salt, and ginger. Mix blend.

4. In a medium bowl, combine brown sugar and vegetable oil. Add the carrots, and raisins and stir to combine. Pour the wet mixture into the dry mixture and stir just until combined. The dough might be wet, but don’t worry.

5. Using a cookie scoop or 2 heaping tablespoons, scoop dough and place onto your prepared baking sheet. Leave at least 2-inches of space between cookies. Use the palm of your hand to gently flatten each cookie to about 3/4 inch thick.

6. Bake until the cookies are golden and firm around the edges, 15 to 17 minutes.

Storage tip: Keep leftover cookies covered at room temperature for up to 2 days, in the refrigerator for up to 5 days, and in the freezer for up to 3 months.