These are the cookies I want to make:
Carrot Cake Cookies
1 C. packed light-brown sugar
1/2 lb. (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 t. pure vanilla extract
1 1/2 C. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
2 C. old-fashioned rolled oats
1 1/2 C. finely grated carrots (about 3 large carrots)
1 C. raisins
Cream Cheese Frosting (below)
Preheat oven to 350° F. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and butter; beat until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.
Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
I want to try to make them more thick and less flat, is there a way to do that?? Maybe fiddle with the amount of bp and bs??
Thanks
Carrot Cake Cookies
1 C. packed light-brown sugar
1/2 lb. (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 t. pure vanilla extract
1 1/2 C. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
2 C. old-fashioned rolled oats
1 1/2 C. finely grated carrots (about 3 large carrots)
1 C. raisins
Cream Cheese Frosting (below)
Preheat oven to 350° F. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and butter; beat until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.
Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
I want to try to make them more thick and less flat, is there a way to do that?? Maybe fiddle with the amount of bp and bs??
Thanks
