Carrot Oatmeal Cookies

This is another recipe from Taste of Home magazine.   My son who refuses to eat most vegetables was enlisted in helping me make them.  I'd like to think that stirring and smelling the fragrant cookie dough help him to love the finish product and he does.  This makes a big batch.  Enjoy!

Carrot Oatmeal Cookies

1 cup butter, softened
1 cup shortening
1 1/2 cups sugar
1 1/2 cups packed brown sugar
4 eggs
2 tsp. vanilla
2 cups shredded carrots
4 cups quick cooking oats
3 1/2 cup all-purpose flour
2 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
2 cups chocolate chips

Preheat oven to 375 degrees.
In a large mixing bowl, cream the butter, shortenings and sugars.
Beat in eggs and vanilla.
Add carrots; Mix well.

Combine the oats, flour, baking soda, salt and cinnamon.
Add to creamed mixture and mix well.
Stir in chocolate chips.
Cover and refrigerate at least 4 hours.

(I made one batch without refrigerating.  It's a lot easier when you chill the dough and it makes a more compact cookie.  No chilling and the cookie really spreads out when baking.  There still good but a lot harder to handle.)

Drop by rounded tablespoonful 3 inches apart on greased baking sheets. 
Bake for 10 to 13 minutes.
Cook for 2 minutes before removing to wire racks.