From Sharyn’s Pantry: Once again I have a recipe given to me by Stephen McMenamin. A few weeks ago he brought me several of his just baked carrot cake cookies. I was quickly devouring them when I realized that I hadn’t taken a picture of them. Luckily I had mostly one left so here is the photo for you to see my one lonely cookie left. Thanks Stephen for caring and sharing. Have a great week!
STEPHEN’S CARROT CAKE COOKIES
INGREDIENTS:
- 1 cup butter at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar (white sugar)
- 2 large eggs, at room temperature
- 1 tsp. pure vanilla
- 2 cups unbleached all-purpose flour
- 1 level tsp. baking soda
- 1 rounded tsp. baking powder
- 1/4 tsp. fine salt
- 2 heaping tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. ground ginger
- 2 cups old fashioned rolled oats
- 1- 1/2 cups finely grated fresh carrots ( about 3 large carrots)
METHOD:
-Set your oven to 350 degrees F. Line 2 baking sheets with Silpat baking mats or use a sheet of parchment paper. Set the baking sheets aside for now.
-You will be using an electric mixer. In a large bowl, cream the butter with the white and brown sugar until nice and light and fluffy, for about 3 or 4 minutes.
-To this, add the eggs and vanilla and beat on MEDIUM speed until well combined.
-In a separate bowl, sift together the flour, baking soda and baking powder, salt and spices.
-Gradually add this into the butter and sugar mixture, mixing on LOW speed until just blended.
-Mix in the rolled oats and grated carrots.
-Chill the cookie dough for 1/2 an hour only.
-Use a small cookie scoop (Stephen just picked his up at Sharyn’s Pantry.) to scoop the cookie dough onto the prepared cookie sheets. Allow 2″ of space between each cookie.
-Bake the cookies in the preheated oven for 12 to 15 minutes. You can rotate the cookie sheets in your oven halfway through the baking to ensure a nice even colour.
-Continue to scoop out the cookie dough and bake more trays of the cookies.
-Once baked, allow the cookies to cool on a wire cooling rack.
-I would suggest that you make a cream cheese frosting to spread on top of each baked cooled cookie or to spread in between 2 cookies pressed together. Just a suggestion! ENJOY!!!
-Sorry, I don’t know how many cookies the recipe makes.
