Carrot & Oat Breakfast Cookies

These cookies are good for breakfast, snacks and in a lunchbox.

Ingredients:
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all purpose or whole wheat flour
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1 1/2 cups quick oats
1 cup shredded cheddar cheese
1 cup shredded carrot
1/2 cup raisins

Method:
Preheat oven to 375*. Cream butter and sugar. Beat in egg and vanilla. Sift together flour, soda and spices. (Stir instead of sifting, if using whole wheat flour.) Stir into creamed mixture. Stir in remaining ingredients. Drop tablespoons of dough onto ungreased, or parchment lined, cookie sheets. Flatten dough on sheets.

Bake for 10 - 15 minutes. Makes 3 dozen. Store tightly covered in refrigerator, or loosely covered at room temperature.

Note: This recipe may be doubled. And yes, the kids can have cookies for breakfast, when the cookies are made with oats, whole wheat, carrots, cheese and raisins.