I was searching for recipe ideas for a Bake Sale that I am having for a charity, and come across the recipe for these cookies on a blog called parentpretty.com. Of course I changed the recipe slightly to make it fit my taste. I can't wait for my bake sale to see how well these do.
peel and shred carrots. I used the food processor and it took only about a minute, you only need 2 or 3 whole carrots for this recipe but I shredded several because I planned to make several batches.
melt a stick of butter for about 1 minute in a glass bowl in the microwave. The original recipe says you can use coconut oil but I found that regular butter gives a great flavor.
put sugars and butter in your mixing bowl. I use a stand mixer on the lowest setting to cream these together.
mix in egg yolk
add ginger, cinnamon, and salt. Make sure it gets mixed up well with the butter/sugar mixture.
add in flour, you want to be careful that you get it all mixed in and don't spray it all over the kitchen so add it a little at a time and mix slowly.
stir in the oats, carrots, and raisins. At this point most would mix by hand but I found it very difficult and dry so I added another egg and mixed with my stand mixer on the lowest setting. If you feel yours is good omit the last egg and mix thoroughly.
cover baking sheet with parchment paper to prevent burning and sticking.
drop by rounded spoonfuls onto prepared baking sheet. I use a cookie scoop that I bought at a local kitchen supply store to make mine similar in size to have even cooking times.
bake for 7 minutes, then rotate baking sheet in the oven and bake for 8 more minutes. Rotating your baking sheet half way through helps assure that you have even cooking of each cookie.
Remove from oven and place on cooling rack.
This cookie can be frosted with traditional cream cheese frosting that is thinned out a bit to form a glaze but is great served all by itself.