3/4 cup whole wheat flour1/2 tsp baking soda3/4 teaspoon coarse salt8 tbsp (1 stick) unsalted butter, softened6 tbsp superfine sugar6 tbsp light brown sugar1 large egg1/2 tsp pure vanilla extract1/4 tsp water1 cup rolled oats1 cup grated carrot, from about 1 large carrot
6 oz semisweet chocolate chips, or equivalent amount of other chocolate chopped into small pieces
A new twist on an old standard… Chocolate chip cookies with carrots!
In a small bowl, combine the flour, baking soda, and salt. Stir to combine with a whisk. In the bowl of a stand mixer, combine the butter and sugar. Beat on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula. Add the egg, vanilla and water. Beat on low speed until well incorporated. Scrape down the sides of the bowl with a spatula. Add the dry ingredients and mix on low speed to combine. Add the oats, carrot, and chocolate. Mix on low speed until combined. Chill the dough in the refrigerator for 15 minutes to an hour. 20 minutes before baking, preheat the oven to 375. Line two rimmed baking sheets with parchment paper. Using a tablespoon measure, scoop rounded spoonfuls of the dough and roll between your palms to make a round ball. Press lightly to create a flat top. Bake for 10-12 minutes, or until golden brown. Let cool on a cooling rack.
Via Customer Service Ace Amy, from Lindsay Hunt at Marcussamuelsson.com!
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This recipe was most recently featured in
Boston Organics Newsletter No. 17 of 2011.