Prep Time 30m
Cook Time 10m
Ready Time 60m
Yield 2 1/2 dozen


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1/3 cup milk
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 cups quick rolled oats
  • 1 cup finely shredded carrots
  • 1 cup raisins
  • 1 cup shredded coconut
  • 1/2 cup finely chopped walnuts
FROSTING
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 2 tablespoons finely grated orange peel
  • 3 tablespoons orange juice
Preparation Directions
  • Step 1Heat oven to 350°F. Lightly coat baking sheets with no-stick cooking spray.
  • Step 2Beat shortening, brown sugar, eggs and milk until blended. Stir together flour, baking powder, baking soda, salt, cinnamon and cloves. Add to shortening mixture. Combine oats, carrots, raisins, coconut and walnuts. Stir into batter. Drop by rounded tablespoonfuls 2 1/2-inches apart on prepared baking sheets.
  • Step 3Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 2 minutes. Place on cooling racks to cool completely.
  • Step 4Beat powdered sugar, butter, orange peel and orange juice in bowl with an electric mixer until smooth and of desired spreading consistency. Frost cooled cookies.
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