Sunday, September 25, 2011

Wabbit Cookies

Last fall I came across a recipe for Carrot Chocolate Chip Cookies on the Taste of Home website. Somehow, the idea of making a cookie with carrots hadn’t occurred to me before, but the recipe looked interesting.

Naturally, I played around with the ingredients to make my own version. I used a 50/50 combo of all purpose and whole wheat flour. I’m not a huge fan of raisins so decreased mine to 1/2 cup from the original 1 cup. I added a cup of chopped almonds for a bit of crunch. Oh, and of course there wasn’t nearly enough chocolate chips in the original so I doubled it! Seriously people - 1 cup of chocolate chips is NOT nearly enough for a recipe that makes 7 dozen cookies!!

I gave some samples to a few friends without telling them there was carrots in them. They all thought they were great but asked what the little orange coloured stuff was. When I admitted that it was carrots they all said: “Really?”. Yup, good old, good for ya’ wabbit food!

So, grab some of those beautiful fresh carrots from the garden or take advantage of the fall harvest prices for local produce and make yourself some yummy cookies!!

Wabbit Cookies
1 cup packed brown sugar
1/3 cup canola oil
2 eggs
1/3 cup 1% milk
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups semisweet chocolate chips (I use a dark mini chip)
1 cup quick-cooking oats
1 cup grated carrots
1 cup chopped almonds
1/2 cup raisins


In a large bowl, beat brown sugar and oil until blended. Beat in eggs, then milk. Combine the flour, baking powder, salt, cinnamon, baking soda and nutmeg. Measure out 2 Tablespoons and set aside. Gradually add the flour mixture to egg mixture and mix well. Stir the reserved flour mixture into the chips, oats, carrots and raisins and stir to mix. Add the mixture to the batter and mix well.

Drop by heaping teaspoonfuls onto baking sheets lined with parchment paper; flatten slightly. Bake at 350° for 10-13 minutes or until golden brown. Remove to wire racks to cool.

Yield: about 7 dozen.



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