CARROT CAKE COOKIES
Serves: 12
CARROT CAKE COOKIES
Ready in: 50 MinTotal time: 50 Min
My favorite cake…in a cookie.
Ingredients
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 8 ounces (2 sticks) of unsalted butter, at room temperature
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 teaspoon pumpkin pie spice
- 2 cups old-fashioned rolled oats
- 1 1/2 cups finely grated carrots (about 3 large carrots)
Instructions
- Preheat the oven to 350ºF. Line two baking sheets with Silpat mats or parchment paper.
- Combine the granulated sugar, brown sugar, and butter in the bowl of an electric mixer. Beat until light and fluffy, 3 to 4 minutes. Add the eggs and vanilla and beat at medium speed until well combined. In a mixing bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine. Gradually add the flour mixture, mixing on low speed until just blended. By hand, mix in the oats and carrots. Chill the dough in the refrigerator until firm, at least 1 hour.
- Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Bake until browned and crisped, rotating the pan halfway through baking to ensure even color, about 12 to 15 minutes. Transfer the cookies to a wire rack to cool. Repeat with the remaining dough.