Parsnip, Oatmeal, and Raisin Cookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    During frosty weather, some of a parsnip's starch converts to sugar, giving it a naturally sweet, nutty flavor.

    Main Ingredient:

    Parsnip

    Cuisine:  American

    Prep Time: 15 min
    Cook Time: 45 min

    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

    Source

    Prevention, October 2014

    Posted By:

    ecarr

    Posted On:

    September 27, 2014

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