#1806 - Carrot Oatmeal Cookies

(by Shirley McNevich)

1 cup softened butter
1 cup Crisco shortening
1 1/2 cups white sugar
1 1/2 cups Domino's dark brown sugar (packed)
4 eggs
2 tsp. vanilla
2 cups grated carrots
4 cups Quaker quick oats
3 1/2 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup chopped walnuts
1 cup Nestle's mini semi-sweet chocolate bits

In a mixer add butter and Crisco--beat. Add white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda and salt--beat. Add grated carrots and oats--beat. Slowly add flour--beat. Remove bowl from mixer--add walnuts and mini chocolate bits--stir with a spoon until mixed. Cover bowl and refrigerate batter for 4-6 hours. Remove batter from refrigerator--drop by tablespoonfuls on to greased cookie sheets (3" apart). Bake at 375 degrees for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing from cookie sheets.