Better Homes & Gardens
Carrot Raisin Cookies
These fiber-rich cookies stick to your ribs and taste a bit like carrot cake (while being far easier to eat out of hand).
Total cook time
- ½ cup butter, softened,
- 1 cup packed brown sugar,
- 2 teaspoons baking soda,
- 1 teaspoon ground cinnamon,
- 1 teaspoon ground ginger,
- ¼ teaspoon salt,
- 1 egg,
- ¼ cup unsweetened applesauce,
- 1 teaspoon vanilla extract,
- 2 cups whole-wheat flour,
- 1 cup finely shredded carrots (2 medium),
- ¾ cup raisins,
- ¾ cup finely chopped walnuts,
Preheat oven to 375°F. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds. Add brown sugar, baking soda, cinnamon, ginger, and salt; beat until combined. Beat in egg, applesauce, and vanilla. Beat in as much of the flour as you can. Stir in any remaining flour, the carrots, raisins, and walnuts just until combined.
Drop by slightly rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes or until edges are firm. Transfer cookies to a wire rack; cool completely.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.