carrot cake cookies

How To Make carrot cake cookies

• Step 1
  Preheat oven to 350.
• Step 2
  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.
• Step 3
  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.
• Step 4
  put sugars and butter in your mixing bowl. I use a stand mixer on the lowest setting to cream these together.
• Step 5
  mix in egg yolk
• Step 6
  add ginger, cinnamon, and salt. Make sure it gets mixed up well with the butter/sugar mixture.
• Step 7
  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.
• Step 8
  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.
• Step 9
  cover baking sheet with parchment paper to prevent burning and sticking.
• Step 10
  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.
• Step 11
  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.
• Step 12
  Remove from oven and place on cooling rack.
• Step 13
  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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!