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Parsnip, Oatmeal, and Raisin Cookies
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Brief Description
During frosty weather, some of a parsnip's starch converts to sugar, giving it a naturally sweet, nutty flavor.
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Main Ingredient
Parsnip
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Category: Cookies and Brownies
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
NUTRITION (per cookie) 158 cal, 3 g pro, 26 g carb, 2 g fiber, 11 g sugars, 5 g fat, 2.5 g sat fat, 113 mg sodium
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Posted By: ecarr
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Posted On: Sep 27, 2014
Number of Servings:
Ingredients:
- 1 1/2 cups - all-purpose flour
- 1 1/2 teaspoons - baking soda
- 1 1/2 teaspoons - cinnamon
- 1/2 cups - unsalted butter room temperature
- 1/2 cups - dark brown sugar
- 1/4 cups - maple syrup
- 2 - large eggs
- 1 1/2 teaspoons - vanilla extract
- 3 cups - rolled oats
- 2 cups - parsnips peeled & shredded
- 1 cups - raisins
Directions:
1. HEAT oven to 350°F. Line 2 baking sheets with parchment.
2. SIFT flour, baking soda, cinnamon, and salt into medium bowl. Set aside.
3. BEAT butter, sugar, and syrup in large bowl until light and fluffy, about 3 minutes. Add eggs and vanilla and beat until incorporated. Beat in reserved dry ingredients until just combined. Fold in oats, parsnips, and raisins.
4. SCOOP 2 tablespoons dough 2" to 3" apart on baking sheets and flatten slightly. Bake until golden, 12 to 14 minutes.
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