Bev's Recipe Collection

• 2 C quick oats
• 2 C flour
• 1 t baking soda
• 1 t baking powder
• 1/4 t salt
• 1 t cinnamon
• 1/2 t nutmeg
• 1/2 t ginger
• 1/2 C butter, room temperature
• 1/3 C brown sugar or molasses sucanat
• 1 C sugar or honey sucanat
• 1/2 C vanilla yogurt
• 1 t vanilla extract
• 1 1/2 C shredded carrots
• 1 C chopped walnuts
• 3/4 C coconut

Combine oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; set aside.  Beat butter and sugars in large bowl with electric mixer until creamy, about 2 minutes.  Beat in eggs, yogurt, and vanilla.  Gradually beat in oat mixture just until blended.  Stir in carrots, walnuts, and coconut.  Chill dough in refrigerator for 30 minutes.  Scoop dough onto stones/baking sheets leaving 2 inches between cookies.  Bake at 350 degrees for 15 minutes or until edges are golden and centers set.  Transfer to wire rack to cool.

Adapted from grouprecipes.com