carrot oat cookies

This post is dedicated to the mother of my friend, GP.

When GP informed me that her mother likes oats in her cookies, I decided to come up with carrot oat cookies for Auntie to try.

Some people find that adding oats to cookies tends to make the cookies more chewy than crunchy. To counter this, I substituted some of the plain flour with corn flour. I also added ground peanuts and chopped peanuts for added crunch.

INGREDIENTS

1 1/2 cups plain flour

1/2 cup corn flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

1 tsp salt

125g butter (softened)

1 1/2 cups brown sugar

1 tsp vanilla essence

2 eggs

1/2 cup ground peanuts

1 cup instant oats

1 medium carrot (grated)

1 cup chopped peanuts

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Sift the plain flour, corn flour, bicarbonate of soda, ground cinnamon and salt in a bowl. Set aside.

3. Cream the butter and brown sugar in a mixing bowl using an electric mixer until light and fluffy. Add the vanilla essence.

4. Add the eggs, 1 at a time, mixing well with each addition.

5. Add the ground peanuts, oats and carrot and chopped peanuts and mix well.

6. Fold in the flour mixture using a wooden spatula and mix until the flour disappears into the dough.

7. Drop by teaspoonful onto a baking tray lined with baking paper.

8. Bake for 15 minutes or until the cookies are golden brown.

9. Let the cookies cool thoroughly before storing them in an air-tight container.