Carrot Cake Cookies

From Everyday with Rachael Ray



Ingredients:
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup brown sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1-1/2 cups flour
2 cups coarsly shredded carrots
2 cups fruit-and-nut granola
1 cup corn flakes
2 tablespoons granulated sugar

Directions:
1. Position 2 racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 cookie sheets with parchment paper. Using an electric mixer, beat the butter and brown sugar until creamy, about 3 minutes. Mix in the eggs, vanilla and baking soda on medium speed until fluffy, scraping down the bowl as necessary. Mix in the flour on low speed. Stir in the carrots, granola and corn flakes.

2. Drop heaping tablespoons of dough about 2 inches apart on the prepared cookie sheets. Sprinkle with the granulated sugar and bake until golden, 15 to 20 minutes. Transfer to a rack to cool.

Comments:
First off, these do not taste like any carrot cake I've ever had. That said, they're not bad. Just not at all what I was expecting. Secondly, I suspect 375 is too high a temp to bake these. All of my first batch burned on the bottom long before they were cooked through. I turned the oven down to 350 for the rest and they turned out a little better. I think my carrots were too big - I got matchstick rather than shredded - and this made it a little harder to get normal looking cookies. In any case, probably won't try this recipe again.