Carrot Cake Cowboy Cookies

Carrot Cake Cowboy Cookies. As a writer, the alliteration – all those C’s – pleases me. As a mother, the hidden veggies and other good stuff packed in there pleases me. As a cookie lover, well … I’m just plain pleased.

These are serious cookies. Large, in charge, and chock full of all kinds of goodies, cowboy cookie style.

I have a more traditional cowboy cookie recipe that my family and I love, but this time, I thought I’d take them to Carrot Cake Town – the meanest town in the west. Just kidding. It’s actually the most delicious town.

So here’s what we’ve got. From the cowboy cookie side, we’ve got the standard cookie base – butter, brown sugar, eggs, vanilla. Oats, because that’s a cowboy cookie thing. On the carrot cake side, we’ve got carrots (of course) and coconut, plus raisins if you wish. And then some white chocolate chips, to boot.

Get it? Boot? Cowboy cookies? Sorry.

These are serious cookies – each about as big as the palm of an adult hand. I just have this weird belief that cowboy cookies should be kind of giant. You can make certainly make them smaller, if you wish. I usually churn out a few smaller ones for my toddler, lest she be eating a cookie nearly the size of her head.

Dear Cowboy Cake Carrot Cookies: I’m your huckleberry.

Prep: 10 mins

Cook: 15 mins

Total: 25 mins

Carrot Cake Cowboy Cookies

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Cookies meet carrot cake in these big ol', packed-full, palm-size cookies that are perfect for the snacktime quick-draw. The raisins and white chocolate chips are listed as optional, but I highly recommend including at least one of them.

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Ingredients

• 1 cup 2 sticks unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2  teaspoons ground cinnamon
• 1/2  teaspoon nutmeg
• 1/2 teaspoon ginger
• 2 cups rolled oats (quick-cooking are fine)
• 2 cups grated carrots (5-6 medium carrots, 1/2 pound)
• 3/4 cup shredded coconut
• 1 cup raisins (optional)
• 1 cup white chocolate chips (optional)

Instructions

• Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper.
• In the bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, add the butter and sugars. Beat at medium speed until paler and fluffy, about 1 minute. Add the eggs and vanilla. Beat until combined.
• Set a large fine-mesh sieve over the bowl with the butter/sugar mix. Add the flour, baking soda, salt, cinnamon, nutmeg, and ginger to the sieve and then gently shake over the butter mixture. Return bowl to the stand mixer (or return hand mixer to the bowl) and beat on low just until combined. Add the oats, carrots, coconut, raisins if using, and white chocolate chips if using.
• Scoop in 1/2 cup increments onto prepared baking sheet (I use a trigger-handled ice cream scoop), about 3 inches apart. I fit six onto a large baking sheet. With fingers, press gently to flatten. Bake until golden brown and set, about 15 minutes. Don't underbake, otherwise they may crack or fall apart after cooling. Let sit on baking sheet for about five minutes, then, using a spatula, carefully transfer to a wire rack to cool completely.
• Cookies keep in an airtight container at room temperature for 3-4 days, or they can be frozen for up to a couple of months.
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