Think of them as a cross between a chewy oatmeal cookie and a slice of carrot cake.
The Gourmand Mom
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 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)