Friday, January 21, 2011

Carrot Cake Cookies

Pin It

Hi there!   Happy Friday!

I continue to wrangle with my "sweet tooth" but so far so good. I have to admit that it's better but it always HITS me after dinner.  My body craves for something sweet to finish off the meal somehow and honestly......a lot of times --- fruit just doesn't cut it (particularly when I know it's close to being that time of the month *wink*)
So I have been trying to come up with "healthier" and "smaller" versions of the "real thing".

This week, in honor of hubby's favorite cake (carrot cake), I decided to turn it into cookies.


  • 2 cups old-fashioned oats
  • 1 1/2 cups AP flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1 stick softened unsalted butter
  • 1 cup packed light brown sugar
  • 3/4 cup organic sugar
  • 2 large eggs
  • 1/2 cup low fat vanilla yogurt
  • 1 tsp vanilla extract
  • 1 cup raisins
  • 1 1/2 cup shredded carrots
  • 3/4 cup chopped walnuts
Preheat oven to 350F. Line cookie sheets with parchment paper.
Combine oats, flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger and set aside. 
Beat butter and sugars in separate bowl until creamy. Beat in eggs, yogurt, vanilla extract. Gradually beat in oat mixture just until blended. Stir in raisins, carrots and walnuts.
Chill dough in refrigerator for 30 minutes.
Scoop about 1-2 tbsp of formed dough onto prepared baking sheets, about 2 inches apart from each other. Bake for 10-12 minutes or until edges are golden and the center is set. Cool on wire rack.

P.S. Did you see the full moon last night? It was c-r-a-z-y  cool!
Enjoy the start to your weekend!

No comments:

Post a Comment


Related Posts Plugin for WordPress, Blogger...