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Carrot Cookies II
March 22, 2007

I'm on a diet right now, and this recipe was exactly the recipe I was looking for. To make this recipe even more low-fat, I used 1 cup I can't Believe It's Not Butter Light (which has the half the fat and calories than normal butter) and I used 1/2 cup white sugar and 1/2 cup brown sugar because I didn't have Splenda on hand. I'm also a cookie dough fiend, so out of curiosity I tried some of the dough before I added in the carrots. It was so yummy, and it was nice to know I was only eating one raw egg :). Like some of the other revewiers said, the cookies don't spread much when you bake them and the dough is a little bit sticky, so before placing the balls on the cookie sheet, I flattened them in my hands a bit. Also, instead of greasing a cookie sheet or using wax paper, I just stuck them on aluminum foil, so when my first batch finished, I simply took the foil (with the cookies still on it) out of the pan, set it on the counter and let it cool while I grabbed a new sheet of foil and baked my second batch. i made this review before i baked the cookies and after they baked, they were very bland. recipe needs sugar and tastes better as a dough

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