If you are a fan of carrot cake, or carrots in general, try this puppy out.
These were made last weekend for that cookie contest. (It was Katy’s entry). Remember that thing? Yeah I never went because we got slammed with a Nor’easter and a foot of snow was pouring down upon Boston the day of the contest. So it never occured. And we will never find out if my peanut butter surprise cookies were ever good enough for a trophy…
Alas. Here’s a new recipe for those who aren’t necessarily chocoholics like me.
Ingredients: (Note, this recipe is from best-ever-cookie-collection.com)
- 2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups Quaker oats
- 3/4 cups butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup shredded carrots
- 1 cup raisins
1. Whisk together the flour, baking powder, baking soda, salt and spices until well blended. Set aside.
2. Beat the butter and sugars until they are light and fluffy. Add the egg and vanilla and continue beating until smooth and well blended.
4. Slowly beat in flour mixture until it is mixed well.
5. Stir in the oats, carrots and raisins.
6. Cover the dough with plastic wrap and refrigerate until it is firm, about 1 hour.
7. After the dough is chilled, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
8. Drop cookie dough onto sheet and bake for about 13-15 minutes or until the edges are golden brown and the centers are crisp.
9. Cool on a wire rack before eating.
I believe there is a type of cream cheese frosting you can put on these, but they taste great plain if you want to eat them that way. Enjoy!