Cool weather means it is baking season and my oven has been going full blast making cakes, cookies, and other baked treats. I’m always on the lookout for new recipes and hit the jackpot with these. Sidney loves carrots and he loves cookies so these sweet little treats are the perfect way for him to enjoy two of his culinary loves. The recipe is courtesy of the the Yankee Kitchen Ninja, a.k.a. “the Ninj”, one of my favorite go-to food blogs. The cookies are good as is but I added a few chocolate chips and a bit of spice to kick them up a notch. (After all, Mamma needs to fulfill her chocolate cravings as well). I prefer dark chocolate chips but milk chocolate would work too. As a bonus the recipe makes the perfect amount of cookies; 20 are just enough for your family to enjoy without over doing it!
CARROT CAKE COOKIES
7 tablespoons unsalted butter, melted
1/2 cup packed brown sugar
1/4 cup white sugar
1 egg yolk
3/4 cup flour
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup old-fashioned oats
3/4 cup finely shredded carrots
1/2 cup dark chocolate chips
1/3 cup golden raisins
- Preheat the oven to 350 degrees.
- In a large bowl, stir together the butter, brown sugar, white sugar, and egg yolk.
- In another bowl, combine the flour, ginger, salt, cinnamon, and nutmeg.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Mix in the carrots, chocolate chips, and raisins.
- Use a 1 1/2 tablespoon scoop to drop the dough onto parchment lined baking sheets, leaving 2 inches of space between each cookie.
- Bake for 17-20 minutes or until the edges begin to brown.
- Remove the cookies from the oven but allow to cool slightly on the baking sheets before moving to a wire rack to cool completely.
Yield 20 cookies