Carrot Oat Cookies
Soft and chewy, with a slightly crisp edge. The grated carrots add moisture and a subtle earthy flavor, while the browned rolled oats provide texture and a nutty taste.
Ingredients
Yield: Makes about 15
160 g carrot, grated
200 g butter
160 g oats
120 g brown sugar
120 g sugar
vanilla
220 g flour
1/2 tsp cinnamon
1/2 tsp salt
50 g dark chocolate
50 g milk chocolate
50 g pecans (optional)
Method
In a pan, brown the butter with the oats. Stir constantly over medium heat until the oats are toasted and the butter is browned.
In a bowl, mix the grated carrots with the browned butter and oats.
Add the brown sugar, sugar, and vanilla. Mix until combined.
Fold in the flour, cinnamon, and salt.
Fold in the milk and dark chocolate and pecans.
On a baking sheet lined with baking paper, scoop the dough ensuring that they are apart. Refrigerate for at least 1 hour.
Preheat the oven to 180°C/350°F. Bake for 12-15 minutes.
