Carrot Cake Cookies

The original recipe for these was a vegan recipe with some substitutions (margerine, fake egg) with which I have never bothered. If you felt like frosting these, a cream cheese frosting would work great just like with carrot cake. But they’re damn good on their own, my only note being that unlike many cookies they actually taste a lot better once fully cooled.

Ingredients

1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks butter
2 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashioned rolled oats
2 cups finely grated carrots (about 3 large carrots)

Process

Pre-heat oven to 350°.

With an electric mixer, cream the sugars and butter until fluffy, then mix in the eggs and vanilla. 

In another bowl, mix all dry ingredients except the carrots and oats. Mix gradually into the wet ingredients, then add the carrots and oats. 

Standard cookie practices: put spoonfuls on a baking sheet, bake for 12-15 minutes, and cool on wire racks.