Years ago–like ten–I first made these cookies.
I think it was the carrot factor that drew me in. And the cloves. I’m a sucker for cloves.
They were also a favorite of my husband’s who never put in cookie requests except for these and who has since wondered why in the last four years these cookies have drifted off the rotation and been replaced with things he doesn’t care for–like things with peanut butter.
Two weeks ago, it was a combination of coincidences–we needed new ideas for breakfast that didn’t include cereal or anything from a box, and two friends sent e-mails asking if I still had the recipe for those cookies with carrots in ‘em.
It was when I tasted the dough again that I realized how much I’ve missed these. And how cool–maybe that’s not the right word–it would be to have these for breakfast.
Here’s what we need: butter, an egg, brown sugar, white sugar, carrots, vanilla, cinnamon, cloves, baking soda, baking powder, oats, flour (all-purpose and whole wheat), raisins, and walnuts. Vanilla and flour–eek–still in the cupboard
What sets this recipe apart is the carrots. Or at least that’s what people remember. No one asks for the oatmeal cookie recipe with raisins in it or the one with cloves.
It’s always the carrots.
So let’s start there.
For those of you holding your breath, we don’t really need this pile of carrots. Just two or three.
So without peeling them, we need to finely shred them until we’ve got a cup.
If there ends up being a cup and a half, that’s okay, too.
We need 3/4 cup of butter. Softened or melted.
And we need nuts.
There was a time that I hand-chopped everything. Feel free.
Having used the food processor since, I only marvel at my Pioneer days.
We need 2 cups of oatmeal.
And since we’ll add the oatmeal at the same time as the nuts and raisins, we can just dump them into the same bowl.
For the flour…we can fiddle with the combinations.
If white flour is all we’ve got, then white flour it is. But if we’ve got white plus whole wheat flour or whole wheat pastry flour, we can split the two. Like a cup of white and 3/4 cup of whole wheat.
So…here we go.
To our butter, we need to add half of the flour and beat it thoroughly.
Then the 1/2 cup of brown sugar.
And the 1/3 of white.
When we’ve got those combined, we add our egg.
And the vanilla.
And this pretty quartet: baking soda, baking powder, cinnamon and cloves.
And then the last of the flour.
If I didn’t know the dough got better in another minute, I’d sneak some now.
About this time we can set our oven to 375 degrees.
And then we can add in the goodies: the oats, the carrots, the nuts, the raisins, which we can stir together slowly with the mixer or by hand…
Until it all looks like this and tastes like…
Depending on our vision for a breakfast cookie, we can shape our dough into buttons or bicycle wheels.
And then bake them for ten minutes.
Enjoy these, friends. For breakfast. For lunch. For whenever.
Here’s the recipe.
3/4 cup Butter
1 3/4 cup flour (half whole wheat flour or whole wheat pastry flour, half all-purpose flour)
1/2 cup brown sugar
1/3 cup white sugar
1 tsp. vanilla
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
2 cups rolled oats
1 cup finely shredded carrots (1 1/2 cups works, too)
3/4 cup raisins
3/4 cup chopped walnuts
Optional: 1/2 cup chocolate chips
Beat the butter until softened. Add half of the flour. Then add the brown sugar, sugar, egg, baking powder, baking soda, vanilla, cinnamon, cloves and beat thoroughly. Beat in the remaining flour.
Stir or mix in slowly the carrots, oats, raisins and walnuts.
Spread cookies onto ungreased cookie sheets in whatever flattened size you want.
Bake in a 375 degree oven for 10 minutes.
Look forward to breakfast!