2 egg whites
1/2 cup vegetable oil
1 cup white sugar
1 tablespoon Baking soda
1 teaspoon vanilla extract
2 cups carrots, sliced
10 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons cornstarch
2 teaspoons baking soda
3 teaspoons vegetable oil
2 cups chopped walnuts
2 1/2 cups rolled oats
1 1/2 cups buttermilk
1/4 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the sugar, 3 teaspoons baking soda and vanilla until smooth. Mix in the oil, 1 cup at a time, blending into the creamed mixture just until blended. Stir in the carrots and potatoes. Mix all-purpose flour into an electric mixer bowl. Stir in the baking powder, salt and cornstarch; slowly mix into the creamed mixture.
Drop by rounded tablespoons onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack.
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