2 and 1/4 cups all-purpose flour
1 and 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
*15 oz. puree’d carrots (probably 2 cups raw carrot slices to begin with?). I can’t believe I actually WEIGHED this!
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped pecans (or chopped walnuts)
* If you want to save time and do NOT want to start out with RAW carrots, I’m sure you could open some canned carrots, drain and puree them.
Preheat panggangan to 360-degrees. Line cookie sheets with parchment paper. (The original recipe called for a 375-degree oven– that’s not okay with my oven!)
In a flour sifter, or a “screen sifter” like this,…
- Combine flour, pumpkin pie spice, baking powder, baking soda and salt. Shake it through the sifter to remove any lumps. Set aside.
- Beat butter and sugar together (until creamy) in a large mixer bowl. Add puree’d carrots, eggs and vanilla extract. Gradually, but thoroughly, mix in the flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoonsful of dough unto a cookie sheet that’s lined with parchment paper. Because they did NOT “spread out” during baking like I expected they would, I got away with baking 12 on a sheet!
- Bake for 15-20 minutes OR until edges are just lightly browned. (My 360-degree panggangan needed about 19 minutes) Cool on baking sheets for about 2 minutes before sliding parchment paper w/hot cookies onto table top to cool completely.
- Eat as is, OR drizzle tops with the frosting/glaze of your choice. My favorite to put on top is this….
The original recipe for these cookies came from the web address at the bottom of this posting, but, I substituted puree’d carrots for the can of pumpkin and then drizzled my favorite “browned butter” frosting on them…