Carrot Cake Cookies
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT15M
- Cook Time: 15 Minutes PT30M
- Total Time: 30 Minutes
- Difficulty: Novice
- Serves: 2 dozen
- Cuisine: American
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
Ingredients:
- 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)
Directions:
- 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.