These are the cookies I want to make:
Carrot Cake Cookies
1 C. packed light-brown sugar
1/2 lb. (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 t. pure vanilla extract
1 1/2 C. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
2 C. old-fashioned rolled oats
1 1/2 C. finely grated carrots (about 3 large carrots)
1 C. raisins
Cream Cheese Frosting (below)
Preheat oven to 350° F. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and butter; beat until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.
Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
I want to try to make them more thick and less flat, is there a way to do that?? Maybe fiddle with the amount of bp and bs??
I just watched Alton Brown on food tv alter a choc chip recipe for the variations of thin, puffy and chewy.
He explains it is the ratio of white to brown sugar
baking powder vs bak soda
egg whites vs whole eggs
check out food TV for that info
I've found that a bit of extra flour helps...
Great info, JoannB! I think the more brown sugar makes it more chewy; baking powder would make it rise more; whole eggs would make it more dense VS egg whites producing a lighter, fluffier cookie....am I right on all that? Or anywhere near close?? LOL
Maybe you could try replacing the whole eggs with egg whites only, then increase the baking powder...not sure by how much though, maybe half? It might even make a difference if you used 1/2 cup white granulated sugar and 1/2 cup brown sugar, instead of 1 whole cup of brown sugar only? BTW - those cookies sound DELICIOUS!! I saved the recipe to notepad...THANKS!
If possible try a few cookies without the raisins. Raisins have moisture and so do the carrots. Try cutting down to 2 carrots. I know without the raisins it's not a real carrot cake. Some people won't really notice or care.
Flat cookies on test run that go flat on me I add a little more flour.
Now I'm hungry again............
*picks the raisins out of her cake slices..... they are humiliated grapes*
Just as JoAnnB said, I agree, go with the alton brown method for the choc. chip variations and just alter your recp. AB usualy is right on about his methods, they have helped me lots. Good luck, hope they turn out great!
Try replacing your butter with crisco. Crisco has a higher melting point which should make a more fluffy cookie. If you want that butter flavor you can use the butter flavored crisco or most cake stores have butter flavoring that you can add to the recipe.