My wife thinks this is one of the best things I have ever made, and she may well be right. It is right up there with my Whole Wheat Buttermilk Blueberry Cream Cheese Scones. An evil treat that I love. Plus all major food groups are included: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count). It must be good for you (NOT).
I had carrot cake for my birthday decided it would make an excellent cookie so off to Google again, and I came up with a Martha Stewart recipe. Not much work and almost no skills are needed to pull this off. Give it a try for an everyday treat or that special occasion.
Most of the time I must put some thought into the rating. Not this time. If I only had a 6…
Notes: I wanted some cinnamon instead of a large dose of ginger. Other than that, I mostly stayed on task. The suggested cream cheese frosting ( which I loved) was about twice as much as needed. The recipe as posted reflects the 50% decrease. I did make them slightly bigger and did not make them into sandwiches like the recipes called for. I just frosted and ate.
Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make 3/4 cup. Try not to use the “baby carrots”, they have no taste.
Make the frosting first. 4 oz cream cheese and 2 1/2 tablespoons of butter (without salt preferred) in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.
Cream together with a hand mixer until smooth, about 2 minutes. Add 1 t vanilla and 1/2 t lemon juice. Continue to mix. Slowly add 1 1/4 cup powdered sugar and continue to beat until smooth. Refrigerator until needed. Don’t forget to lick the beaters.
In a large mixing bowl combine 1 stick (1/2 cup) melted butter (again unsalted preferred) with 1/2 cup light brown sugar, 1/4 cup sugar, and 1 egg yoke. Whisk or beat together. I’m lazy and used a stand mixer, but a handheld mixer or even a whisk should do.
Next, in a separate bowl combine the dry ingredients. 3/4 cup AP flour, 1/2 t ginger, 1/2 t cinnamon, 1 t salt. Mix well and slowly combine with the butter/egg mixture.
Now add 3/4 cup shredded carrot, 1 cup rolled oats and 1/3 cup raisins. Mix well.
Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.
Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook another 7-8 minute until edges are turning brown.
Remove from oven and let set for about 2 minutes until they firm up a bit and then move to a cooling rack.
Let cool and then frost with the cream cheese frosting.
July 8, 2016