Happy Carrot Day! Newsflash folks – carrots are one of my all time favorite veggies. I’m not sure which part of them I like the best. Possibly the crunch factor, possibly the orange color, possibly the fact that beta carotene is AWESOME, I have no idea but I love them. If we’re all being honest Carrot Day is Feb 3, so I decided to make a treat to bring in to the folks at work. And if any of said treats were leftover to share with the fabulous “lives so close to me that we have family dinners on Sundays so they get mentioned a lot” Aunt, Uncle, and Cousin when we go to FIRST FRIDAY that's ok! I got home from a long doctor’s appointment that left more questions than answers and sat down to find a recipe for something delightful.
What I found was a little recipe for something sweet.
Carrot Cake Cookies – from allrecipes.com (of course I cut it to 12 servings)
Ingredients:
- 1/3 cup butter – check
- 2/3 cup brown sugar – check
- 1 ¼ egg – check; well, ok trying to get ¼ of an egg done I decided “no it’s only 1 egg this time”
- 5/8 oz crushed pineapple – no dice
- ½ cup shredded carrots – check
- 2/3 cup raisins – no dice; instead I used some white chocolate chips
- 1 1/3 cup flour – check
- ¾ tsp baking powder – check
- ¼ tsp baking soda – check
- ¼ tsp salt – check
- 1 tbs + 1 tsp ground cinnamon – check
- ¾ cup chopped walnuts – I optioned out of these because one of the guys at work is not into nuts
Step 1: Preheat the oven to 350F; get out your cookie sheets and go ahead and put the butter you’re going to need on the cookie sheets to soften.
Step 2: Peel and grate the carrot while you watch the Big Bang Theory, it’s on DVR so you have all the time and arm power that you need.
Step 3: Realize that OH JEEPERS your butter is mostly melted/melty and then realize that your cookie sheets are now prepped and your butter is ready to be used. Sunshine!
Step 4: Cream together the butter and brown sugar. Your arm muscles are going to be SO BIG because you did the creaming and all the grating by hand. Beat in the egg. Stir in your carrots and chocolate chunks. If you use pineapple and raisins then put them in there too. But if you found the recipe after you’d already gotten home and don’t want to go back out, do it my way.
Step 5: Combine flour, baking powder, baking soda, salt, and cinnamon together.
Step 6: Stir together wet and dry ingredients until combined. Well combined. Why won’t they combine so easily? Probably because I used ¼ of an egg less than prescribed. And there was less wet as no pineapple bits were included. Bummer dude.
Step 7: Roll the dough into balls and place delicately onto the cookie sheets so that the cookies know you love them and want them to bake well. And then you can clean while they cook. Great idea friend!
Step 8: Bake 15-20minutes or until the stick your finger on it method tells you they’re done! Leave a hot minute more on the cookie sheet and then transfer to your cooling racks and let cool.
Ok so they look a lot more like a snicker doodle than like any other kind of cookie. But they tasted a lot more like…ok. They weren’t out of the park but I’m unsurprised by that based on the egg issue. They are good. I’ll be able to give them to people but I’ll definitely follow the recipe for real next time.
This foodsperiment gets a +4 for taste, +5 for appearance, +5 for making me feel better after missing a Savoy function, +5 for yes.
Carrot Cake Cookies
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