I come from a family of sweet tooth-s; everyone takes “small slivers” of each dessert and there are always plenty of cookies, pies, cakes, and puddings at family gatherings. My grandpa keeps a stock of sweets like Honey Buns and a full cookie jar. Since he moved into a new place, I wanted to make sure he had some sweet treats to keep him full.
While perusing Cookie Princess’s blog Secrets from the Cookie Princess for this month’s Secret Recipe Club, I looked for a recipe that would be “grandfather” friendly! A recipe with oatmeal, carrots, and cranberries just scream grandparents, but trust me, people all ages will enjoy these cookies. I added chocolates because, why not! With the applesauce, carrots, and oatmeal, it almost feels like you could justify eating these cookies for breakfast. Do it! That’s my favorite part of the holiday season, eating cookies every day for breakfast; at least these are healthier!
I still haven’t finalized my holiday baking list, there are too many ideas and recipes with too little time. Now that I’m done with grad school for the semester, I can have all fun! These cookies are all the fun too! They are super moist from the applesauce and tender from the oatmeal and carrots. The cranberries and chocolate chips add texture, flavor, and interest. Finally, the cinnamon and freshly grated nutmeg add the best of flavors. It’s time to make cookies!
Carrot Oatmeal Cookies with Cranberries and Chocolate Chips
- 1/4 cup unsalted butter, room temperature
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 1 egg
- 2/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 of a whole nutmeg grated
- 3/4 cup flour
- 1/2 cup whole wheat pastry flour
- 1 1/2 cups old fashioned oats
- 1 cup shredded carrots
- 1 cup dried cranberries
- 1 cup mini chocolate chips
- Cream together the butter and sugars in the bowl of a stand mixer with a paddle attachment until light and fluffy. Add the egg, applesauce, and vanilla and beat until well combined. Scrape the bowl as needed.
- Add in the baking powder, soda, salt, cinnamon, and nutmeg. Mix until well incorporated. Add the flours and mix until barely combined. Mix in the oats, carrots, cranberries, and chocolate chips until just mixed.
- Stir with a rubber spatula to make sure everything is well incorporated. Cover the bowl with plastic wrap and refrigerate for at least one hour or overnight.
- Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
- Use a two-tablespoon scoop to portion the dough on the cookie sheet about 2 inches apart. Bake for 15 minutes or until just set.