Carrot Cake Cookies
As an adult-ish woman who spends most of her waking time either mixing sugar and butter or thinking about mixing sugar and butter, I like to sneak in a baked good here and there that I can fool myself into thinking is virtuous.
Maybe it’s my mother’s voice perpetually echoing in my head…or the hard-learned lesson that sugar crashes are a very real thing, my friends
but a cookie that adds in veggies and protein and fruit to boot is one this undercover grown-up needs in her life. (But don’t worry, they are just as irresistible as their less vegetable-y counterparts.)
A Microplane is a very, very fine grater. Please don’t use the grater you would use to shred carrots for a classic carrot cake, or you will be VERY unhappy with the texture of the cookie.
Ingredients:
226g unsalted butter, softened 2 sticks (16 T)
170g light brown sugar ¾ cup (packed)
100g sugar ½ cup
1 large egg
4g vanilla extract 1 tsp
65g carrots, micro planed (see note above) ⅓ cup
325g flour 2¼ cups
6g milk powder 1 T
6g kosher salt 1½ tsp
2g ground cinnamon 1 tsp
2g baking powder ½ tsp
0.5g baking soda ⅛ tsp
105g walnuts, toasted and
chopped 1 cup
150g golden raisins 1 cup
Instructions:
Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the egg and vanilla, and mix for 2 more minutes.
Add the carrots and mix until well combined.
Add the flour, milk powder, salt, cinnamon, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.
Paddle in the walnuts and raisins just until incorporated. 5. Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart. Flatten the domed tops with your palm (it will be a bit sticky, don’t worry).
Bake at 350°F until golden at the edges, 8 to 10 minutes.
Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.
At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.
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