[Food + Drink Wednesday] Oatmeal Chocolate Chip Carrot Cookies

Oatmeal Chocolate Chip Carrot Cookies

Who would have thought you could combine oatmeal cookies with carrot cake and end up with a somewhat healthy cookie that you just can't get enough of? Certainly, not I. But carrots are my weakness, and I had to try this. It was a success. The cookies are definitely more gummy because of the carrots, but it's something that a little more butter could fix if that's a problem for you.

I started with fresh eggs from the chickens

And continued with King Arthur Whole Wheat Flour (only the best for my cookies)

And organic carrots, ooh la la!

I had a hard time not eating this dough

All laid out

Oatmeal Chocolate Chip Carrot Cookies

Ingredients

¾ cup whole-wheat flour
½ teaspoon baking soda
¾ teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
6 tablespoons superfine sugar
6 tablespoons light brown sugar
1 large egg
1.2 teaspoon pure vanilla extract
¼ teaspoon water
1 cup rolled oats
1 cup grated carrot, from about 1 large carrot
6 ounces semisweet chocolate chips (I used 60% cacao Ghirardelli chips)

Directions

1. In a small bowl, combine the flour, baking soda, and salt. Stir to combine with a whisk.

2. Combine the butter and sugar in a small bowl. Beat until fluffy, either in a stand mixer or by hand. Scrape down the sides of the bowl with a spatula.

3. Add the egg, vanilla and water. Mix (or beat on low speed) until well incorporated. 

4. Add the dry ingredients and mix (on low speed) to combine. Add the oats, carrot, and chocolate chips. Mix (on low speed) until combined.

5. Chill the dough in the refrigerator for 15 minutes, or up to 1 hour. Twenty minutes before baking, preheat the oven to 375 degrees F. Line two rimmed baking sheets with parchment paper.

6. Using a tablespoon measure, scoop rounded spoonfuls of the dough and roll between your palms to make a round ball. Press lightly to create a flat top.

7. Bake for 10-12 minutes, or until golden brown. Let cool on a cooling rack.