A long drive, friends, family, my birthday, and maple syrup, that pretty much sums up last week.
This cookie recipe is adapted from my Honey Carrot Oatmeal Raisin Cookies. If they tasted good with honey, they taste even better with maple syrup. I swapped out raisins for the M&M's and added some pecans I had left over from my Maple Pecan Scones. The cookies came out soft, moist and full of flavor. I love the pretty spring colors of the M&M's. They do bleed out a little into the cookies, but who cares, because they taste so darn good.
Maple Carrot Oatmeal Cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake dessert snack carrots oatmeal maple syrup Carrot Cake M&M's Easter cookie American spring
Ingredients (36 cookies)
- 2/3 cup butter, room temperature
- 1 cup maple syrup
- 2 eggs
- 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 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup grated carrots
- 2 cups quick oats
- 1/2 cup chopped pecans
- 1 cup Carrot Cake M&M's
Preheat oven to 350º F.
With a mixer, cream the butter and the maple syrup. Then add the eggs 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 carrots, oats and pecans, mixing until well distributed.
Add the M&M's and mix well. (I mixed them in by hand because I didn't want them to break.)
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.