Born from a need for more vegetables in my life, I don’t know, maybe. But I have to say, this is a pretty excellent way to eat your carrots! To glaze or not to glazed…good question, I glazed.
Carrot Cake Chocolate Chip Cookies:
1 cup cooked, mashed carrots
2 Tbl orange juice
zest from 1 orange
3/4 cup butter, softened
1 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
2½ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup mini chocolate chips
1 cup chopped walnuts
Preheat oven to 375°. Put Silpat on baking sheet or spray baking sheet. Process carrots in food processor with orange juice and orange zest to make 1 cup. In large bowl with electric mixer, cream butter, sugar, and brown sugar. Add egg, vanilla, and carrots, mix well. Stir together flour, baking powder, baking soda, and salt; add to creamed mixture, mix well. Stir in mini chocolate chips and walnuts. Drop by scoopfuls onto baking sheet and bake 8 minutes. Do not over bake, you want the cookies moist and tender, not dry. Let cool on baking sheet about 2 minutes then transfer to wire rack to cool completely. Glaze with orange glaze.
Orange Glaze:
1¹⁄3 cups powdered sugar
3 Tbl orange juice
Whisk powdered sugar and orange juice together to make drizzle consistency. Pour in plastic baggie, snip tiny cut off corner and drizzle glaze over cooled cookies. Allow glaze to set-up.
One Year Ago: Italian Meatballs
If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.
Cookies Cakes Pies Oh My 