To avoid hearing me rant about how stressed I am, here is a cute picture of my dog on a boat!
And here are some cookies!
Carrot Cake Cookies w/ Cream Cheese Icing
Recipe adapted from Quick Feet, Good Eats
Yield: 30 cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup dark brown sugar, firmly packed
3/4 cup granulated sugar + extra for rolling
2 large eggs
1 tsp vanilla
2 cups all-purpose flour, sifted
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 cups steel-cut rolled oats
2 cups grated fresh carrots
1 cup raisins
|In a large bowl, whisk together dry ingredients. Set aside.|
|In a separate large mixing bowl, cream together the butter and sugar until smooth|
|Add in eggs and vanilla and stir just until combined|
|Gradually stir in dry ingredients until incorporated|
|Make sure to use fresh carrots, rinse them, and dry before grating|
|Add in carrots, oats, and raisins, and stir until combined|
Preheat the oven to 350°F.
I have recently discovered the beauty of parchment paper for less clean-up, but it did NOT work in this case. Instead, grease your pans with vegetable shortening.
|Dip rolled Tablespoonfuls of dough in granulated sugar, then spread them 2" apart on a greased baking sheet|
The parchment trial was not a success. The first batch on the parchment burned horribly, so I tried greasing the pans instead of using the parchment. *See below*
|Left: greased pan batch - Right: parchment batch|
Cream Cheese Icing
8oz Cream Cheese Spread
1/4 cup (1/2 stick) unsalted butter, softened
1 1/2 cups confectioners' sugar
WOAH. End of story. Carrot cake in cookie form? My life is complete. Also- my love of parchment paper is officially over.
Love and cookies,