Carrot Cake Cookies - Rachael Ray |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Tip: Spread peanut butter between two cookies. I found this recipe in Everyday With Rachael Ray. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
1 cup unsalted butter, at room temperature (8oz) |
1 cup brown sugar |
2 large eggs |
1/2 teaspoon pure vanilla extract |
1/2 teaspoon baking soda |
1 1/2 cups flour |
2 cups coarsely shredded carrots |
2 cups fruit and nut granola cereal |
1 cup corn flakes |
2 tablespoons granulated sugar |
Directions:
1. Position 2 racks in the upper and lower thirds of the oven and preheat to 375. Line 2 cookie sheets with parchment paper. Using an electric mixer, beat the butter and brown sugar until creamy, about 3 minutes. Mix in the eggs, vanilla and baking soda on medium speed until fluffy, scraping down the bowl as necessary. Mix in the flour on low speed. Stir in the carrots, granola and corn flakes.
2. Drop heaping tablespoons of dough about 2-inches apart on the prepared cookie sheets. Sprinkle with the granulated sugar and bake until golden, 15-20 minutes. Transfer to a rack to cool.
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