Carrot Oatmeal Raisin Cookies
Cinnamon tends to give me the distinct feeling that fall is in full swing. Yeah, apple and pumpkin flavors do as well, but if there is cinnamon in something, I get an autumn vibe. These cookies are spiced with cinnamon and are helping me ease into the cooler months.
I made these cookies before I went on vacation and had the audacity to think I would actually blog while in Florida. That obviously didn’t happen. I stuffed the cookies into my suitcase and gave them to my family when I arrived. I never saw them again and took it as a compliment.
Now that I’m home I have accepted that it’s time to break out my gloves, scarves and sweaters; I will begin to embrace fall and all of its flavors.
Let’s begin the soup making.
The apple picking and pie baking.
Let’s begin with these cinnamon-laced Carrot Oatmeal Raisin Cookies.
Yield: ~4 dozen
Prep Time: 20 min
Cook Time: 12 min
Total Time: 32 min
1/2 cup (1 stick) plus 6 Tbsps of butter, softened
3/4 cup granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins
Preheat oven to 350°F. Peel and shred carrots in a food processor, set aside.
In a large bowl or a stand mixer, beat butter and sugar until smooth. Add eggs and vanilla.
Combine flour, baking soda, cinnamon, nutmeg and salt in a separate medium bowl and add to the sugar, butter and egg mixture.
Add oats, raisins and carrots to the mixture. Mix well until completely combined.
Using a cookie scoop, scoop and drop batter onto a cookie sheet prepared with parchment paper or greased with oil or butter.
Bake for 12-14 minutes or until the edges start to brown. Remove from oven and cool. Store covered in a plastic bag or tightly sealed container.
Adapted from Quaker