St. John United Church of Christ

New Holstein, WI

THE HERALD

APRIL 2023

Join the Chancel Choir! Practices start at 6:30 p.m. every Wednesday at St. John! Contact Linda Hau if interested.

Soft and Chewy Spiced Carrot Cake Cookies

4.5 Stars (44 Reviews)

These spiced carrot cake cookies have all the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Prep Time

10 minutes

Cook Time

10 minutes

Chill Time

3 hours

Total Time

3 hours 20 minutes

INGREDIENTS

• 1 large egg
• 1/2 cup unsalted butter, softened (1 stick)
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons cinnamon
• 1 teaspoon allspice
• 3/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• pinch salt, optional and to taste
• 1 cup all-purpose flour
• 1 cup old-fashioned whole rolled oats (not instant or quick cook)
• 1/2 teaspoon baking soda
• 3/4 heaping cup grated carrots, loosely packed
• 1/2 to 2/3 cup butterscotch chips (or white chocolate), optional
• 1/2 cup raisins (or nuts), optional

INSTRUCTIONS

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with hand mixer), combine the egg, butter, sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
2. Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
3. Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
4. Add the carrots and beat to incorporate, about 30 seconds.
5. Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
6. Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out mounds of dough (I made 22) and place them on a large plate. Flatten mounds just slightly with heel of your hand.
7. Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist and is unsuitable for baking until it’s been chilled, or cookies will spread dramatically.
8. Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes (I recommend the lower end of that range), or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool and baking too long results in cookies that set up too crisp and hard with overdone undersides (The cookies shown in the photos were baked for just over 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
9. Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.

NOTES

• As written, cookies are pleasantly spiced and robust, without being over-spiced, but dial down the amounts as written and adjust to taste if you’re particularly sensitive.
• Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
• Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

NUTRITION INFORMATION: YIELD: 22 SERVING SIZE: 1

Amount Per Serving: Calories: 146 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 20mg Sodium: 45mg Carbohydrates: 18g Fiber: 1g Sugar: 11g Protein: 1g