Monday, July 30, 2012

Carrot Raisin Zucchini Bread Cookies

This past weekend I headed to the beach with some friends for a weekend of relaxing and biking.  But, before I left, I decided a few cookies needed to be made for this road trip North.  I looked in my fridge and remembered I had carrots and zucchini to use up before hitting the road.  Thus we have zucchini bread cookies.  These are light and fluffy, they have the texture of zucchini bread and the flavor too.  Seriously, give these a try this summer when zucchini is everywhere, they will not disappoint.

A little time at the beach before the crazy storm rolled in.

James and I made it!  After 3 hours and 56 minutes on the bike, we made it from Philadelphia to Atlantic City.

After a long ride, we headed to Atlantic City for a delicious dinner and some tasty drinks.

Jose Garces' food truck inside of Revel...yummy tacos and guac were coming!

dry ingredient and wet...

I would like to call this the cookie filling.

Into the oven...

Carrot Raisin Zucchini Bread Cookies:
*makes approximately 3 dozen cookies
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup brown sugar
1/2 cup sugar
1/2 cup egg beaters (2 eggs), at room temperature
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon salt
1 cup raisins
1/2 cup shredded carrots
1/2 small zucchini, shredded
2 1/2 cups old fashioned oats, uncooked

1.  In a large mixing bowl, whisk together butter and sugars until well combined.

2.  Whisk in the egg beaters and vanilla until well combined.

3.  In a small mixing bowl, mix together the shredded carrots, zucchini and raisins.

4.  In a medium sized mixing bowl, whisk together flour, baking soda, cinnamon, pumpkin spice and salt.

5.  Whisk the dry ingredients in to the butter-sugar mixture just until combined.  Fold in the carrots, zucchini, raisins and oats, just until combined.  Refrigerate for one hour or over night.

6.  Preheat oven to 350 degrees F.  Line a cookie sheet with parchment paper and using a cookie scoop or tablespoon, scoop dough on to prepared pan so that dough balls are 1 inch apart.  Bake for 12-14 minutes or until golden brown.  Cookies may appear slightly gooey in the center when removing from the oven, but they should set up.  Let cool on cooling rack for 1-2 minutes, then move to cooling rack.  Enjoy!

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