I like carrot cake enough to wonder why there aren’t more carrot cake-like concoctions around. The cake is known for being moist and spicy – attributes that are prized in many baked goods, after all. In playing around with the idea, I decided to try carrot cake in combination with an oatmeal cookie and was really happy with the result.
The cookies are your standard drop cookies, with butter and sugar creamed together before the rest of the ingredients are added. I stirred in the shredded carrots at the end, along with the oatmeal and the raisins, just before putting them in the oven. The cookies were a bit cakey – which is not a bad thing in this case, since the cookies are inspired by a cake to begin with – and had a nice, chewy texture to them. I used my pumpkin pie spice blend for the spices in the cookies, but you can mix in cinnamon, etc. separately if you don’t have the mix.
I would definitely recommend using freshly grated carrot in these cookies instead of pre-grated, in the event that you keep that on hand as a “convenience” item. It doesn’t take very long to grate them and you really only need two carrots, depending on the size you have on hand. The fresh carrots add moisture to the cookies, too.
The cookies are best within a day or two of baking, but freeze pretty well. If you’re so inclined, you can sandwich them with some cream cheese frosting for a more indulgent treat.
Oatmeal Raisin Carrot Cookies
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup grated carrots
1 cup quick-cooking (1 minute) oats
1 cup raisins
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla and spices.
With the mixer on low speed, or working by hand, stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.
Drop tablespoonfuls of batter onto prepared baking sheets and flatten slightly.
Bake for 11-13 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.
Makes about 2 dozen cookies.