It seems like it has been ages since I have baked cookies. I was in the mood for something new..I am fond of crispy cookies ( or biscuits as we like to call them ) but there is quite a following out there for soft and moist cookies. Which do you prefer?
I did not have to look any further than my Dorie Greenspan's cookbook - Baking From My Home To Yours. I came across this healthy cookie recipe - a healthy cookie? Well maybe, it does have freshly grated carrots in it ;) If you like soft and cakey cookies this is the one for you. It is soft, moist and nutty. The addition of powdered ginger and nutmeg does not overpower the cookies. You could spread cream cheese icing all over it or even make delicious cookie sandwiches.
Carrot Cookies - adapted from Dorie Greenspan
I used dark raisins here but you could also use golden raisins if you wish. I also shredded the carrots finely using a hand held grater and substituted pecans with walnuts.
2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 tsp ground ginger
a pinch of freshly grated nutmeg
12 tb unsalted butter - room temperature
2/3 cup sugar
1/3 cup brown sugar - packed
1 large egg
1/2 tsp pure vanilla extract
1 cup shredded carrots
1 cup sweetened shredded coconut
1 cup raisins
1/2 cup roughly chopped walnuts
Preheat oven to 375 degrees. Line baking sheets with parchment paper or Silpat and set aside.
Whisk together flour, nutmeg, ginger, salt and baking powder. Beat butter on medium speed until creamy. Add both sugars and beat till smooth. I used a stand mixer for this and the whole thing comes together very quickly. Add one egg to the butter and sugar mixture and beat for another 2 minutes.
Reduce the speed of the mixer to low and add in the dry ingredients ( in three stages) and vanilla. Once the mixture comes together, add in shredded carrots , nuts, coconut and raisins. Dough will be thick.
Place tablespoons of dough on the baking sheet, leave about one inch between each cookie. I used a regular sized ice cream scoop for the job instead of a tablespoon and I like the uniform sized cookies. ( and it bakes evenly too).
Bake for 15-18 minutes or until the tops are brown. Cool cookies completely on a rack before storing.
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