Carrot Cake Cookies
| Prep Time: 15 min | Serves: 48 |
| Cooking Time: 15 min | Yield: 48 cookies |
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.
Ingredients
- 1 cup Butter, Unsalted
- 1 cup Natural Light Brown Sugar
- 1 cup Granulated Sugar
- 2 Egg, Large
- 1 tsp Pure Vanilla Extract
- 2 cups Unbleached All-Purpose Flour
- 1 tsp Pure Baking Soda
- 1 tsp Double Acting Baking Powder
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 tsp Ginger, Ground
- 2 cups Old-fashioned Oats
- 1 1/2 cups Carrots, grated
- 1 cup Baking Raisins
Directions
1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Store in an airtight container for up to 3 days in the refrigerator.
From Holiday Cookies 2001, Special Issue 2001