Baked these today Its fresh and hot, just out of the oven!
They are moist soft cookies even with wholemeal flour. I was really surprised with the texture of the cookies, i thought it might be dry and rough but it turned out to be the opposite! we loved them. It makes a good breakfast cookie and one is enough for your snacky cravings!
This is from another of my favorite site Taste Spotting
1 stick butter (½ cup), softened
¾ brown sugar i cut it down to 1/2 cup
½ teaspoon vanilla
1 cup carrots, finely shredded
½ cup coconut
½ cup chopped walnuts
3/4 cup white chocolate chips i used semi sweet dark choco chips
1 cup flour i used wholemeal flour
1 cup oats i coarse grinded rolled oats
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
Cream together softened butter and brown sugar. Add egg and vanilla, beat with an electric mixer until fluffy (approximately 1-2 minutes).
Combine flour, baking soda, cinnamon, and salt in separate bowl. Mix together with a wire whisk. Add to the butter, brown sugar, egg mixture. Stir until just combined.
Add oats, coconut, white chocolate chips, walnuts, carrots. When everything is well-integrated into the batter, refrigerate for approximately 30 minutes. Batter will be sticky.
While refrigerating, preheat oven to 350 degrees. Spoon out golf ball-size scoops onto a cookie sheet and bake for 12 – 15 minutes depending on temperature of oven and how cool the dough is from the fridge. They will be golden brown on top when done. If they appear moist in the middle they aren’t quite there yet! Cool completely on a wire rack before enjoying.