Carrot Cake Cookies

Carrot Cake Cookies

Carrot Cake Cookies Last night, I actually took time to bake! Whoa. Take a picture.  Oh wait, I did – many, and you get to see just two of them.

I have full respect for full-time working parents who still find time to cook dinner, clean up the house, help kids with homework, drive kids to dance classes (or whatever extracurricular class they go to) and find time to do what they love!  For me, the end of the day is not my finest hour.  I am a morning bird, so my nights tend to drag for me, and my comfortable pillow top mattress calls my name – right around 9:30pm.  Which is not exactly convenient when married to a night owl husband (or having a night owl child!)  Either way, I press on some nights like I did last night and finally got around to baking.

I must share my funny story with making these cookies…

I take a box of Duncan Hines Decadent Classic Carrot Cake mix, and was amused that they had a cookie recipe on the box.  I was amused because I was thinking, just before I saw the recipe, that it would be interesting to make cookies with that box mix, and lo and behold, I was not the first to think of this.  What a surprise.  I’m mixing up the batter as it calls for, only to realize that I’m using STEEL-CUT oats, rather than those instant oats with the old man on the package.  No big deal, right? Well, not so much. I also found that their package of carrots, fruits, etc that needs to absorb water, took in only so much water but not most of it.  The recipe (as I followed dutifully) called for me to put the carrot mix AND water into the batter.  I didn’t want to listen, I thought the dough was looking beautiful… WHY DO I LISTEN?  I am not a rebel… So I followed against instinct.  Mix up the batter and have a weird watery dough mess on my hands.  Well, what to do now?

NOW came the baker in me.  I was excited about this problem because it meant I could actually be creative and figure out a solution.  And I did, successfully!  Little measurements of added almond meal, and a hit of AllSpice and bam!  Good to go… Oh, and the kids had no idea.  They were chowing down!! Little did they know that their Mom stuck in some healthy cut oats and a good deal of almond meal.  Heh Heh… That’s our jobs as mom, isn’t it?  Want to try?

Ingredients:

  • One Box of Duncan Hines Decadent Classic Carrot Cake Mix
  • 1/2 cup salted butter, softened (they called for unsalted, but I used regular and didn’t taste the salt)
  • 2 large eggs
  • 1 cup of steel cut oats
  • 1 1/4 cup of hot water (add carrot mix to this)
  • 1 cup of almond meal
  • 1 tsp. AllSpice

Directions:

Preheat oven to 350 degrees.  Soak carrot mix in hot water for 5 minutes.  In a large bowl, beat butter until fluffy.  Add cake mix, eggs, oats, and soaked carrot mix (WITH unabsorbed water.)  Beat until combined.  Add 1/4 cup at a time of almond meal.  If dough is standing up, don’t add more!  But if it was a gooey mess like mine, add up to 1 cup of the almond meal.  Add in Allspice.

Place in heaps on greased baking sheet leaving 2 inches apart from each other.  Bake 12 minutes or until golden brown.  Let cool slightly and transfer to cooling rack.  Cookies are somewhat flat when done. And they taste just fine! 🙂

Carrot Cake Cookies

 

 

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