March 21, 2013

Carrot Cake Oatmeal Cookies

Today I'm taking a break from all the running rambles to give you guys a SWEET (pun intended) cookie recipe.

Easter's almost here folks.  You'll definitely want these in your rotation for church or your family dinner or a March Madness party or sitting in your recliner in your underwear.

All these situations are acceptable.

You'll need to get your paws on some of these Carrot Cake M&M's (yeah you heard me right).  They're RIDICULOUS.  And amazing.  And even better in these cookies.


Carrot Cake Oatmeal Cookies (with Carrot Cake M&M's)

recipe adapted from How Sweet Eats
makes 28 small cookies

 1/2 c (1 stick) butter, softened
1/2 c white sugar
1/4 c light brown sugar (loosely packed)
1/4 c dark brown sugar (loosely packed)
1 egg
1 Tbs vanilla
1/4 c whole wheat pastry flour
1 c all purpose flour
1/4 tsp salt
1 tsp baking powder
1 1/2 tsp cornstarch
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
3/4 c quick oats
1 package Carrot Cake M&M's (a little over 1 cup- because you'll eat a handful before they make it to the cookies)

Cream butter until light and fluffy.  Add in all 3 sugars and beat for 2-3 minutes.  Beat in egg and vanilla until combined.

Carefully mix in both flours, salt, baking powder, cornstarch, and spices.  Stir in quick oats.  Add M&M's gently (I used a wooden spoon, as the dough was quite thick).

Let dough chill for 30-45 minutes in the fridge.

Pre-heat oven to 375.  Plop the dough into small balls (I used a mini ice cream scooper... but kitchen gadget ever).  Bake for 7-9 minutes, until the bottoms start to brown.

Let cool on a wire rack.  Inhale.  Try to share.

No comments:

Post a Comment