Chocolate chip cookies are delicious with or without oatmeal, so what makes this recipe so surprising? Carrots, that’s what. Carrots are quite sweet and over half the sugar from the original recipe in an ancient cookbook has been replaced by carrots in this version, yet they taste surprisingly delicious and not at all like carrots. Coconut helps too, which besides being sweet has replaced half the original recipe’s fat making these cookies that much less unhealthy. If you want the carrots to blend unseen into the dough you could boil and mash them instead of just shredding them. While unpeeled carrots are fine for savory dishes, when used for sweetening they work much better without it because the peel kind of has an earthy taste.
Oatmeal Chocolate Chip Cookies
3/4 cup finely shredded peeled carrots
1/2 cup firmly packed brown sugar
1/2 cup softened butter
2 teaspoons vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1 cup flour
1 cup flaked coconut
2 cups old fashioned oats
8 oz semi-sweet or dark chocolate chips
Heat oven to 375 degrees F
Cream butter, add sugar and beat until thoroughly blended. Mix in finely shredded carrots. Beat in egg and vanilla. Blend in soda and salt, then add flour. Stir in coconut and oatmeal by hand, followed by chocolate chips.
Drop by spoonfuls or round into balls and place on greased or ungreased pan. Bake 12-14 minutes until cookie centers are set. Cookies retain the shape they start with, they do not flatten or spread as they bake so flatten them down to the height you want.