Tuesday, May 1, 2012

Carrot Raisin Drops

I was looking for a cookie recipe to make yesterday when I stumbled upon this one that I had bookmarked long ago in my cookie cookbook (terrific little book - detailed instructions, and everything I've made from it is delicious).  It sounded good and different so I decided to give it a try.  I am so happy I did because these cookies are wonderful!  Matt was skeptical; when I told him I was making carrot cookies he dejectedly said "oh, I thought you were making cookies."  When they were done and he tried them though, he agreed they are far better than they sound, though he recommends chocolate chips instead of raisins next time.  If you like carrot cake or banana/zucchini-type breads you'll love these.  They're easy and fun!

This isn't the best picture, but trust me, these are delicious!
Carrot Raisin Drops
(makes about 72 cookies)
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp finely grated orange peel
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups finely shredded carrots
  • 1 cup rolled oats
  • 1 cup raisins
  • 1/2 cup chopped walnuts or pecans
In a mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add the brown sugar, baking soda, cinnamon, orange peel, ginger, and nutmeg; beat until combined.  Beat in the eggs and vanilla.  Beat in as much of the flour as you can with the mixer; stir in any remaining flour with a wooden spoon.  Stir in the carrots, oats, raisins, and nuts.
Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets.  (I kept a small bowl of water nearby to dip the teaspoon in after every few scoops of cookie dough - it helped keep it from becoming a sticky mess.)  Bake in a preheated 375ยบ oven for 6-8 minutes, or until golden brown.  Remove cookies and cool on wire racks.

*Optional changes:
  • I keep thinking these would be great with pistachios subbed for the walnuts/pecans. 
  • Matt thought they would be better with chocolate chips instead of raisins.  I usually am not a fan of raisins in cookies, but I really like them in these.  Even so, I'm sure chocolate would be a great addition to these cookies. :)

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