One recent morning, I came across the blog of Food Thoughts Of a Chef Wannabe. What a wonderful bunch of interesting recipes. I was especially intrigued by her Carrot Cake Sandwich Cookies. First spotted at Trader Joe’s, the enterprising blogger went home and made her own version of this delectable delight.
I had quite a lot of carrots so I set the young one up with the grater while I gathered the ingredients for the cookies. We didn’t make sandwich cookies. Please refer to the original recipe for the sandwich version. I added some nuts and more carrot and flour and ended up with a very hearty cookie that would be great for a breakfast on the go.
Carrot Cake Cookies
1 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
3 cups old fashioned oats
2 cups all purpose flour
2 cups finely grated or food processed carrots
1/2 chopped pecans
1. Cream the butter and sugar.
2. Add the eggs and beat until somewhat fluffy. Add the vanilla.
3. Add the dry ingredients and mix until incorporated.
4. Stir in the carrots and pecans.
5. Place by rounded teaspoon on a cookie sheet covered in parchment paper or sprayed with cooking spray. If you don’t use parchment, I highly recommend you try it. Best $5 you’ll ever spend!
6. Press down slightly. This hearty cookie doesn’t spread out much at all!
7. Bake at 350 for 12-15 minutes.
The initial reaction to my announcement that I was making Carrot Cake Cookies was not positive. My oldest feels that there is a vast conspiracy to force him to eat vegetables and resents me sneaking them in his food. My youngest was a little repulsed. But they both tried them and really liked them. I kid you not! They each had at least 6 cookies immediately.
I could see adding coconut or even white chocolate chips to these and making them a bit bigger for that breakfast on the go I mentioned earlier.