Carrot Cake Cookies
1 stickbutter, melted
1/2 cbrown sugar, firmly packed
3/4 call purpose flour
1 coats, uncooked
3/4 ccarrots, grated
1/2 cgolden raisins
How to Make Carrot Cake Cookies
- Preheat oven to 350.
- 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.