Monday, April 11, 2011

Carrot Spice cookies

This is the recipe I took to work this morning, it was a huge hit.  Next time though, I think I'll switch the proportions of the wheat and white flour, the wheat was just a little too strong for my liking.

Carrot Spice Cookies

  • 3/4 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 2 whole carrots, peeled and grated with a microplane
  • 1 teaspoon vanilla extract
  • 3/4 cup rolled oats
  • 1/3 cup raisins
  • 1/3 cup toasted pecan pieces
Place rack in center of oven and preheat oven to 350 degrees F.
1.      Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
2.     Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
3.     Add egg, carrots and vanilla and beat an additional 30 seconds.
4.     Add flour mixture and beat an additional 30 seconds.
5.     Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.
6.     Line a large cookie sheet with parchment paper. Using between 2 tablespoons of batter, form a ball and place on cookie sheet. Repeat with remaining batter, leaving about 3 inches between cookies.
7.     Bake for 12-15 minutes, until cookies are fragrant but still soft. Let cookies cool slightly, then transfer to a wire rack to cool completely.

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