A few weeks ago the Little Mister had a requested oatmeal cookies: “..the kind with carrots in them. Have you ever had those?”
Well, no, in fact I hadn’t. But I was intrigued.
I started by checking out the recipes for oatmeal cookies in Baking Illustrated, How to Cook Everything, and The Joy of Cooking. No carrots anywhere. So, I searched the trusty internet and found several Carrot Raisin Oatmeal or Oatmeal Raisin Carrot or Oatmeal Carrot Raisin, etc. etc. — all of them just different enough, none seeming as fundamentally sound as the BI version (there’s just something about all their testing and explanation that wins me over). So, I decided to make their cookie, with the tiniest substitution — instead of 1-1/2 c. of raisins, I added a 1/2 c. each of raisins, shredded carrots, and chopped walnuts.
These cookies are knobbly & yummy!
The result is a hearty but balanced oatmeal cookie. Although I normally like my baked goodies pretty bare bones, these cookies felt just right. I actually think splitting the large helping of raisins into smaller helpings of the three different ingredients insured that no one flavor would overwhelm the cookie or outshine the oats. I also really like the BI instruction to add nutmeg, rather than cinnamon. It is, as they suggest, a much more subtle spice than I’ve come to expect from oatmeal cookies.
I may have overcooked them a wee bit, as some of the cookies were a little dry (especially around the edges) and a little less chewy than I would have liked. Honestly, I’m not sure if its timing or my cookie sheets that should be blamed. On one of my sheets the edges looked brown at the 22 minute mark, so I pulled those immediately and left the other cookies in for a few more minutes, moving them to the lower rack. After another 2 minutes, I removed the second sheet, even though the edges still didn’t look really “brown” to me. Well, those second cookies — the ones with not-so-brown edges — were much more moist and chewy than the cookies that came off of that first sheet and came out of the over sooner. Its hard to say whether its the fault of a shoddy cookie sheet (my higher quality cookie sheet gave me the better cookies, even though those were in the oven a little longer) or if maybe being on the bottom rack (as the recipe suggested) was too much. Next time I make these, I’ll mess around with how long each sheet stays on the bottom or middle to see if it makes any difference. I have a feeling I might need to suck it up & buy another, nice cookie sheet.
They're gigantic! Each cookie is like a mini-meal.
P.S. Did I mention they’re HUGE. I mean look at them. I think it they almost look like scones in this picture. The Little Mister compared their size to muffin tops. One cookie is at least the equivalent of two “regular”-sized cookies (whatever that means), and soooo filling!! I did calculate that each individual cookie has just under a tablespoon of butter (not to mention all the sugar!), but I’d say that’s balanced out by all the good nutrition you get from the carrots, raisins, walnuts, and oats. I think these cookies are like a well-balanced meal! I’m pretty sure these are going into my regular repertoire of goodies — I can’t wait to make them again.
Aaron loves oatmeal cookies. I will have to try these out.
I’ll send you the recipe, or you can take a look at Baking Illustrated. They call for much more oats than alot of other recipes & I think they’re definitely right to do so. Yum!!!
ooh, i’d like the recipe too! oatmeal cookies are my fav.
minus raisins these sounds wonderful…..
You should give us your top 10 cook books. I didn’t know about Baking Illustrated and I’m curious to know what other books would make the list.
Just an idea.