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.
Ingredients
1cup2 sticks unsalted butter, room temperature
1/2cupgranulated sugar
1cuppacked dark brown sugar
2large eggs
1teaspoonvanilla extract
1 1/2cups whole wheat flour
1teaspoonbaking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2teaspoonginger
2cupsrolled oatsquick-cooking are fine
2cupsgrated carrots5-6 medium carrots, 1/2 pound
3/4cupshredded coconut
1cupraisinsoptional
1cupwhite chocolate chipsoptional
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.