Stories from a Small Kitchen: Carrot Cookies

So, the past month or so has been a busy one in my life and while I haven't stopped cooking, I have stopped documenting the process. About two months ago, I packed up, left Austin, and moved to Houston to start a new job. While Houston's treated me nicely so far, there will always be some occupied real estate in my heart for Austin, TX. The move to Houston did come with a substantially larger kitchen, so the name of this blog isn't quite as accurate anymore (but small is a relative word...and believe me...although nicely sized, you wouldn't need to search too long to find kitchens bigger than my current one).

Nevertheless, I did some cooking in my last kitchen, but have failed to share yet, so here goes.... This recipe is one I've made several times because I'm pretty near in love with these cookies. And....they have carrots in them, so one could say they're good for you...right...? The best part is the slight saltiness, so make sure to use coarse salt.

This recipe is from Marcus Samuelsson's blog

Ingredients
3/4 cup whole wheat flour
1/2 tsp. baking soda
3/4 tsp. coarse salt
8 tbsp. (1 stick) butter, softened
6 tbsp. sugar
6 tbsp. brown suger
1 egg
1/2 tsp. vanilla
1/4 tsp. water
1 cup rolled oats (I like to use the thick cut ones)
1 cup grated carrots
6 oz. chocolate chips

1. Whisk together flour, baking soda, and salt.

2. Mix in butter and sugar on medium speed until fluffy (around 3 minutes).

3. Add egg, vanilla, and water and beat on low speed until incorporated.

4. Add the dry mixture and continue to mix on low speed.

5. Add oats, carrots, and chocolate chips and once again, mix on low speed until all is combined.

5. Chill dough in the refrigerator for 15 mins - 1 hour. While dough is chilling, preheat oven to 375 degrees Fahrenheit and line your cookie sheets with parchment paper.

6. Roll about a tablespoon's amount of dough between your palms to form a ball, and then slightly flatten each ball with your palm once on the cookie sheet.