There are some times when I really hate baking. I start with good intentions, and really wanting to bake everything that I possibly can in my kitchen. And that is how yesterday started.
And then the chewy oatmeal balls kept dropping sticky oaty bits on the floor.
And then my mixer spit brown sugar out at me. And then flour. After it had leaked grease out the back of the machine onto my clean shorts.
And then there were shredded carrots everywhere.
Miraculously, I ended up with carrot cake cookies. I should have iced them and made sandwiches, but I thought that my luck was about to run out, so I backed away from the kitchen and just let the carrot cake cookies lie where they were. Thank goodness that Scott cleaned up. I probably would have broken the dishwasher.
Original recipe is here: www.landolakes.com
What You Need
1 cup butter, softened
¾ cup brown sugar
¾ cup sugar
2 tsp vanilla
2 ½ cups flour
1 tsp baking soda
2 tsp cinnamon
½ tsp salt
1 cup chopped pecan
2 cups grated grated carrots
And Here’s What You Do
- Preheat oven to 350 degrees. Mix together the butter and the sugars until light and fluffy.
- Add the eggs and the vanilla. Mix well.
- Add the flour, baking soda, cinnamon, and salt and mix well. Add the pecans and the carrots
- Drop by rounded tablespoonfuls onto a prepared cookie sheet. Bake for 12-15 minutes or until slightly brown around the edges.
What I Did
I forgot the pecans. Didn’t realize it until just now. Sometimes I’m truly amazed that I can make it through the day.
They are a lot softer than I anticipated. Scott says they are very cakey in texture. It’s a nice change from the heavy cookies that can dominate my baking schedule, plus I think of spring when I think of carrot cake. I think I will have to try this one again, but do it right this time!
Until Next Time,
Peace, Love, and Cupcakes