To drag my 6-year-old son away from the TV and help me in the kitchen this morning, we had to strike a deal. I let him help me make oatmeal raisin cookies... with anything he wanted to add. So, we ended up adding shredded carrot, coconut, and dried cranberries to the original recipe. The fruit and shredded carrots add sweetness, so we reduced the sugar 1/2 cup from the original recipe. You could easily add 1/2 cup of nuts to boost the protein. I knew we landed on a good recipe when, within minutes, almost a dozen disappeared from the cooling rack and the neighborhood kids began circling like snaggle-toothed sharks.
Gage's Carrot (and Everything Else) Cookies
yields about 32 cookies
1 cup All Purpose Flour
1/2 cup whole wheat pastry flour (if you can't find it just use all-purpose)
1/2 teaspoon salt
2 teaspoons baking powder
1 stick unsalted butter, softened
1 stick unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 eggs
1 1/2 teaspoon vanilla extract3 cups rolled oats
1 1/4 cup dried fruit (we used 1/2 golden raisins and 1/2 dried cranberries)
2 carrots, peeled and shredded on a cheese grater
1/4 cup shredded coconut
Preheat oven to 350ยบ. Line 2 baking sheets with parchment paper.
Mix flours, salt, and baking powder together in a medium bowl and set aside.
With an electric mixer on medium speed, beat the softened butter and sugars together until creamy.
Beat in eggs and vanilla, then flour mixture until thoroughly combined. On low speed, mix in the rolled oats, fruit and carrots.
Form the dough into 1 1/2 inch balls and place them about 2 inches apart on baking sheets. Bake for about 18 minutes or until golden around the edges. They won't get very dark on the tops but they will be done.
Cool on wire racks and then store in an airtight container for up to 1 week.
Preheat oven to 350ยบ. Line 2 baking sheets with parchment paper.
Mix flours, salt, and baking powder together in a medium bowl and set aside.
With an electric mixer on medium speed, beat the softened butter and sugars together until creamy.
Beat in eggs and vanilla, then flour mixture until thoroughly combined. On low speed, mix in the rolled oats, fruit and carrots.
Form the dough into 1 1/2 inch balls and place them about 2 inches apart on baking sheets. Bake for about 18 minutes or until golden around the edges. They won't get very dark on the tops but they will be done.
Cool on wire racks and then store in an airtight container for up to 1 week.
Gage, still in his pajamas at 11am, taking a break from riding his bike to eat a third cookie.
Ahhh, Sundays.
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