Carrot Crunch Cookies

• 1/2 c. butter, softened
• 1/2 c. vegetable oil
• 1 c. firmly packed brown sugar
• 2 eggs
• 2 Tbsp. water
• 1 tsp. vanilla
• 1 1/4 c. all-purpose flour
• 1 tsp. nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. whole-wheat flour
• 1 1/2 c. raisins
• 2 c. natural cereal
• 3 c. coarsely grated raw carrot (about 5 medium)
• 1/2 c. sunflower seeds

1. Preheat oven to 350u0b0.
2. In large mixing bowl, beat butter, oil and sugar until fluffy.
3. Beat in eggs, water and vanilla.
4. Sift together all-purpose flour, baking soda, nutmeg and salt.
5. Add to bowl, along with whole-wheat flour.
6. Mix just until blended.
7. Stir in remaining ingredients.
8. Make large drop cookies, well spaced, on greased baking sheet, using about 1/3 cup batter for each. Bake 12 to 15 minutes.
9. Cool on racks.

butter, vegetable oil, brown sugar, eggs, water, vanilla, flour, nutmeg, baking soda, salt, flour, raisins, natural cereal, carrot, sunflower seeds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=151399 (may not work)