June 17: Carrot and Oat Cookies

Carrot and Oat Cookies

Ingredients:
3/4 cup (3.25 oz) whole wheat pastry flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/4 cup vegetable oil
2 tablespoons pure maple syrup
1/3 cup carrot baby food
1/2 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
1/2 cup golden raisins
1/2 cup toasted and chopped pecans

1. Preheat oven to 350 and place a rack in the center. Line two baking sheets with parchment paper or nonstick foil.
2. Mix the flour, baking soda, salt, and cinnamon together in a bowl; set aside.
3. Mix both of the sugars, the vegetable oil, maple syrup, carrot baby food, and vanilla together in a large mixing bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by the raisins and pecans, and let sit for 10 minutes. Scoop up tablespoonfuls of dough and arrange about 2 1/2 inches apart on the prepared baking sheets.
4. Bake for 12-14 minutes. Let cool on the baking sheets for 5-8 minutes, then carefully transfer to a wire rack to cool completely.

I had to buy another small jar of carrot baby food because it only yielded about 1/4 cup

Dry ingredients

Addition of flour mixture

Addition of oats

Addition of golden raisins

Thoughts: This is definitely not a sweet cookie. It is more like a sticky granola. I cooked them for a full 14 minutes because at 12 minutes, they looked a little undercooked. I felt like it was a tad too healthy for me. Patrick liked it and had almost a whole cookie where I probably had a bite or two.  I also hate carrots.