Monday, August 18, 2008

Oatmeal Raisin Carrot Cookies

Ok, I know I just made carrot raisin muffins, but I really wanted a chewy raisin spice cookie today and I noticed this recipe on Baking Bites that sounded good. I made several modifications--used oil instead of butter and added applesauce for some of the fat. I also cut out the mixer, combining the ingredients by hand like a quick bread. I also used old-fashioned oats, pulsed briefly in my mini-chopper, as opposed to the quick variety.

The cookies are lovely looking and I really like the cakey consistency. Like many spice cakes, they are definitely better the second and third days. So plan ahead, and make these the day before--giving the spices time to develop. They are only slightly sweet and have a nice texture from the oatmeal. Great breakfast cookies. When I make them again, I will up the spices a bit and add a touch more sugar (if I'm wanting a "cookie" not a breakfast treat). Half brown sugar might be nice as well. These grew on me each day that I ate them and by the time they were gone, I was ready to make another batch! Continue for recipe.

Oatmeal Raisin Carrot Cookies

1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 cup oil
1/4 cup applesauce (generous)
3/4 cup sugar
1 large egg
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 cup grated carrots
1 cup oats
1 cup raisins

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda and salt.
In a large bowl, mix together oil, applesauce, sugar, egg, vanilla and spices.
Stir in flour mixture. Once no streaks of flour remain, stir in carrots, oats and raisins.
Drop tablespoonfuls of batter onto prepared baking sheets.
Bake for 11-13 minutes, until cookies are set and lightly browned on the edges. Cool for 3 or 4 minutes on the baking sheets, then transfer to a wire rack to cool completely.

Makes about 2 dozen cookies.

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