Cookies have been around for many centuries. There are many different versions from the early days of baking. They have evolved from what were then called flat “twice” baked cookies or crackers. Many different cultures and civilizations have tried the art of cookie baking. Some were more of a hard, flat bread, eventually becoming a type of pastry bread or cookie. It then became a lighter to fluffy cookie, and then a smaller bar like a Madeline, and/or a type of cookie we are familiar with today. Some of their efforts were tasty and others turned out to be sweet creations. I credit the Germans and the French for taking us to the sweeter side of things that have become the sweet cookies of our day.
Currently we have bar cookies, drop cookies, refrigerated cookies, rolled cookies and some more. I think the most popular are drop cookies. The drop cookie became very popular thanks to the Tollhouse Company, for the development of the chocolate chip cookie. The Quaker Company has also helped in this effort to create a rolled oat cookie. Both are a very popular gift with many people across the country.
I have created an oatmeal cookie recipe that I hope you will enjoy. This is a recipe for an oatmeal carrot cookie. It’s a slightly healthier treat than most sweet desserts, and it tastes great if you’re a fan of oatmeal cookies. This is an easy recipe, and it doesn’t take long, and it would be fun to make with your kids.
Ingredients you will need:
1 1/4 cup grated carrots
1 cup whole wheat flour
1/2 cup of grapes
1/2 cup I can’t believe it’s not butter
1/2 cup packed brown sugar
1/2 cup quick oats
2 medium sized eggs
1/2 teaspoon of cinnamon and a good vanilla paste
1/4 teaspoon of nutmeg
1/4 cup warm water
1 teaspoon baking powder
1 tablespoon of icing sugar
non-stick spray
You will first preheat your oven to 350 if it’s electric and around 325F if it’s gas. If you have a convection fan, turn it off during cooking. It will make them too brown and will most likely burn these cookies. You’ll want to go ahead and spray your baking sheet, so it’s ready to go straight to the pan after you mix all the ingredients together. I recommend a square or rectangular pan for these cookies.
In a mixing bowl, you will add the warm water, not hot water, margarine, brown sugar, and vanilla bean paste, and mix them together. You will then add the eggs and beat them well, and mix them into the sugar mixture. You will then add your carrots and raisins, nutmeg and cinnamon, and mix well.
In a separate bowl, you will add the flour, oatmeal, and baking powder and mix well. Once all the dry ones are mixed together, you will add the wet ones to the dry ones and mix well.
Pour into a popsicle pan or sprayed pan and bake for about 20 to 25 minutes. It will rotate about halfway through the cooking process in the oven to ensure even cooking. Remove from oven and let cool, and sprinkle with icing sugar. When they are cold, cut them into bars.