Carrot Cake Cookies
(Adapted from browneyedbaker)
I've had my eye on these the second that browneyedbaker posted these babies last week. I couldn't resist to make them during my day off for Labor Day. We have a picnic to go to tonight at my parents and I figured these would be the perfect ending on a nice cool evening. Obviously I couldn't wait to try these out the second I took them out of the oven (you'll see this is a common theme with me) and boy am I ever glad I did. Warm, delicate cookies with an intense texture. These will be just as good at room temperature with a cup of tea, (I plan on having a cookie later with my favorite coconut cream tea-- yum!) coffee or all by themselves for that matter. These are definitely worthy enough to add to my recipe box!
I might add that I do eat all these goodies in moderation. We all know how much I do LOVE sweets (and salty stuff too for that matter haha) but that doesn't mean I go overboard. I had a half of one of these now and will have the other half later. For all of you who do know me, you know that I have a large family (4 younger sisters and a younger brother plus my parents, my husband, sister's boyfriends, and the various friends that come to hang out on a daily basis) which means that I bake and I share. I usually make just enough for everyone to have a taste, but not go overboard. I enjoy full fat desserts but also enjoy using whole wheat flours and healthier ingredients in my recipes when I feel it won't change the flavor of a food. Moderation and exercise is the key, along with substitution on occasion.
Enough talking. Let's get to this noteworthy, keeper of a recipe!
Carrot Cake Cookies2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground ginger
Pinch of grated nutmeg
¾ cup (1½ sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
½ teaspoon vanilla extract
1 cup shredded carrots (about 3, peeled and trimmed)
1 cup sweetened shredded coconut
1 cup raisins
½ cup coarsely chopped pecans
Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, baking powder, salt, ginger and nutmeg.
With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don’t overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.
Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.