Ingredients

The following ingredients have 10 Servings
  • 3/4 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1/4 cup dark brown sugar
  • 3 tablespoons granulated sugar
  • 1 egg
  • 1/4 cup (1 small jar) strained carrot baby food
  • 1 teaspoon vanilla extract
  • 1/2 cup rolled oats
  • 1/2 cup bran cereal flakes
  • 1/3 cup raisins or dried cranberries
  • 1/3 cup walnut pieces, lightly toasted and chopped

Instruction

  • Place rack in the center of the oven and preheat oven to 350F degrees. Line a baking sheet with parchment paper.
  • In a medium-sized mixing bowl, stir together flours, baking soda, cinnamon, nutmeg and salt until well combined.
  • In a large bowl, beat butter, oil and sugars with an electric mixer on medium high speed, until sugars have dissolved and mixture is light in color, about 1 minute. Scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.
  • Add egg, carrot puree and vanilla and beat an additional 30 seconds.
  • Add flour mixture and beat an additional 30 seconds.
  • Add oats, flakes, raisins or dried cranberries, and walnuts and mix on low speed just until incorporated. Dough will be slightly sticky and less cohesive than traditional cookie dough.
  • Using 3 to 4 tablespoons of batter, form a ball and place on a lined cookie sheet. Repeat with remaining batter, spacing about 3 inches apart. Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.
  • Bake for 12 minutes, until cookies are fragrant but still soft in the center. Remove from the oven and let cookies cool slightly, then transfer them to a wire rack to cool completely.