I have been reading around the internet that the upcoming trend for 2011 will be juicing. If this is the case, we must be trendy because we bought a juicer a couple of weeks ago to increase our veggie intake and take advantage of the cheap produce. I’ll be honest; I’m not really a fan of veggie juice. My taste buds prefer cooked veggies over raw veggies any day. However, some of the concoctions Si makes aren’t that bad. For instance, last night’s carrot juice went down easy with the addition of fresh passion fruit. Both our parents are avid morning juicers so they were very happy to hear that we got a juicer of our own.
Though we’re getting all the quality nutrients from the juice, I can’t help look at all the pulp that is discarded after each juicing session. Over the weekend I added leftover apple pulp into my favorite Apple Crumble recipe, and I substituted carrot pulp for the grated carrots in the Carrot Cake Cookie recipe below. Similar to the Persimmon Cake Cookies, the addition of carrot creates soft cookies.
Oatmeal Carrot Cake Cookies
(Adapted from Martha Stewart)
1 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
¾ cup cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/4 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots) or 1 ½ cups of leftover carrot pulp from juicing
1 cup of raisins, 1 cup of white/dark chocolate chips, or butterscotch chips. I used 1/2 cup of butterscotch for half batch and white chocolate for the other.
In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 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 other optional ingredients. I split the cookie dough in half, , after incorporating the oats and carrots, to make one batch with white chocolate and the other half butterscotch.
Chill dough in refrigerator until firm, at least 1 hour. Preheat oven to 350 degrees when ready to bake. 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, 12 to 15 minutes. Transfer to a wire rack to cool.