Yowzers! It’s sure been tough to find the time to write lately. Busy summer days with very busy little boys!
I’ve got an ever-growing backlog of recipes hanging out in the queue. They’ve all been taste-tested and photographed. Ingredients, quantities, and procedures have been drafted. Now if only I could find a moment to form a few semi-coherent thoughts to complete the posts. Coherent thoughts are hard to come by these days.
But, busy is good. Busy means happy, healthy, curious kids. Busy makes me tired, but busy is definitely good!
Hanging out alongside a tasty recipe for corn and bacon fritters and two separate grilled shrimp recipes were these cookies…carrot cake cookies. They’re sort of a cross between a chewy oatmeal raisin cookie and a slice of moist, delicious carrot cake. And they’re good! I made the first batch as a thank you gift for the midwives I saw throughout my pregnancy and a second batch for my son’s nursery school teachers. Who doesn’t love to receive homemade cookies as a gift?? And somewhere in between those two batches, I ate at least a dozen of these tender, sweet and spicy cookies myself. Mhmm…they’re yummy indeed!
Carrot Cake Cookies
- 2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 2 sticks salted butter, softened
- 1 cup light brown sugar, firmly packed
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups Quaker oats
- 1 1/2 cups carrots, finely grated
- 1 1/4 cup golden raisins
- Confectioner’s sugar and water, for icing (optional)
Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside. In another large bowl, beat the butter and sugar together until creamy. Add the vanilla and eggs to the butter mixture. Blend until well combined. Gradually add the flour mixture to the bowl and blend. Stir in the oats, carrots, and raisins. Drop rounded spoonfuls onto a cookie sheet which has been lightly greased with cooking spray. Bake for 12-14 minutes on the middle rack. Allow to cool for 10 minutes before transferring to a cooling rack.
For the icing (optional): Combine about a cup of confectioner’s sugar with a few spoonfuls of water to form an icing. Add the water slowly. It won’t need much. The icing should be thin enough to drizzle, but thick enough to maintain it’s shape. You can add more sugar or water, as necessary, to achieve the desired consistency. Use a spoon to drizzle the icing over the cookies. Allow the icing to harden at room temperature.