I’m warming you guys up with one of the many recipes I made over the past few weeks and have just failed to compile into a post..until now of course. These are my CARROT CAKE COOKIES. I reached for my go-to, never-fail cookie recipe to act as the base for these cookies, and I made a few simple alterations; chopped carrots. They are like portable carrot cakes.
- 1 cup of light brown sugar
- 3/4 cups of granulated sugar
- 1 cup of unsalted butter (softened)
- 2 large eggs
- 2 and 1/2 cups of flour
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 3/4 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/8 teaspoon nutmeg
- 1 tablespoon Karo Syrup
- 1 1/2 cups chopped carrots
- 1 cup chopped pecans
To make a typical cookie dough:
I cream together the butter and sugar in a large bowl until they’re pale in color, using an electric hand mixer. I add the 2 large eggs, one at a time, until it’s all combined. Then, in a separate bowl, I mix the flour with the baking soda, and salt, along with the spices ( cinnamon, allspice, and nutmeg) until they’re all well combined.
With the electric mixer on medium speed, I slowly add the dry ingredients to the wet ingredients. Then..
I added a tablespoon of Karo syrup for added richness and chewiness.