My mom handed me a recipe the other day. She found it in her archives of recipes. It was called Biscuits aux Carottes (Carrot Cookies) and was written in French on the back of an old yellowed calendar page with several folds in it and stapler holes. She handed me a jar of honey along with the recipe to get me started. Thanks Ma!
The recipe also called for whole grain oats, but I used quick oats and it worked out fine. I also substituted some of the all purpose flour for whole wheat flour.
Honey Carrot Oatmeal Raisin Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients (36 cookies)
- 2/3 cup butter
- 1 cup honey
- 2 eggs
- 1 cup grated carrots
- 1 cup whole wheat flour
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups quick oats
- 1 cup raisins
Preheat oven to 350º F.
With a mixer, cream the butter and the honey. Then add the eggs and the carrots and mix well.
In a large bowl sift together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.
Slowly add the dry ingredients to the wet ingredients and mix until all is incorporated.
Then add the oats and the raisins, mixing until well distributed.
Drop batter by large spoonful or cookie scoop full onto a greased cookie sheet, leaving 2 inches between scoops.
Bake at 350ºF for 15 minutes or until tops are a golden color.
Remove from oven and let cool for 2 minutes, then move cookies to a cooling rack to completely cool.
Enjoy with a glass of milk or coffee!
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