Reviewed: Dec. 7, 2009

Great idea to do the carrot, I'm always looking for ways to make snacks for my toddler more nutritious! I apologise if this offends but I played around with this recipe quite a bit. I bake a lot of cookies so I set out to fix the crumbling issue the other posters commented on and the turned out fantastic. Got my toddlers seal of approval. Here's what I did. 1/2 cup butter slightly cooler than room temp so still firm but able to be cut easily 1 cup brown sugar 3/4 cup peanut butter 2 eggs no milk 1 3/4 cups blended whole wheat flour 1/4 tsp salt 1 tsp baking powder 1 3/4 1 generous cup of grated carrots bake @ 375 until golden around the edges and they look dry on top. My oven (gas) took around 15 mins. Cheers! 1 cup semisweet chocolate chips

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cookaholic

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Stouffville, Ontario, Canada

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Reviewed: Dec. 5, 2009

I love this recipe! I had read the reviews before making my first batch and decided to eliminate the milk because of complaints of maybe needing more flour. Also I added 1 teaspoon of vanilla. They turned out great!

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Erin Jane

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Reviewed: Mar. 29, 2009

These cookies were really nice. I used a little bit extra flour, since I read that the cookies kept falling apart. The first time I made these cookies, I did it without the chips, and they okay. The second time I made them with semi-sweet chips and some dried cranberries and WOW did the chips make a difference. These are really yummy, don't be scared by how many different ingredients are in it! I will be making these again for sure.

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danielleincanada

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2009

Absolutely perfect recipe. My 5 year old was not sure about trying because she could see the carrots, but decided to give them a try and kept telling me over and over how good they were. Everyone I had try them said how good and moist they were. Will definately be baking these again.

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Carrie

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Reviewed: Jan. 22, 2009

I love the taste and the nutritional value of these cookies, but I wasn't too crazy about the texture. Like other users, mine fell apart! I can't even pick them all up without it falling apart in my hands. I'm not quite sure what I did wrong. I made these before and they turned out better. This second time around was disappointing.

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DVINEGRACE83

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Oct. 29, 2008

Pretty good, though my cookies were done after 9 or 10 minutes -- be sure to watch the oven with these babies! I subbed applesauce for most of the butter and some of the carrots, and also replaced the oatmeal with the same quantity of crushed cereal (try Total, Raisin Bran...it's a GREAT replacement for oats or flour in baking recipes!) Also cut back on the white sugar quite a bit. The little bit of chocolate chips in the end make up for it. :)

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 29, 2008

Super tasty! These cookies are great. I used whole wheat flour, organic oats and fresh carrots from the garden. (A great way to use up carrots from the garden.) I made this recipe twice and the second time I filled 1 cup with grated carrots then I juiced some carrots and filled completed the 1 cup of carrots. The cookies came out very moist. Great cooking time. It's rare I come across a recipe where I like to cooking time for fully cooked yet moist and soft cookies. Thank you! I will be making this one over and over again!

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exoticaj

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Reviewed: Jul. 21, 2008

These were SO tasty. We added raisins like some of the other reviews suggested but kept everything else the same. My husband had to stop me from eating all the cookie dough--two days in a row!

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DaniLake

Cooking Level: Beginning

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Reviewed: Jul. 16, 2008

these are good, but there is room for improvement. I think adding more peanut butter and less oats would help.

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ARCTICAMY

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: North Pole, Alaska, USA

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Reviewed: Jun. 27, 2008

Overall, a good cookie. I think it needs a little more flour or oats, the cookie fell apart quite easily. After i made the first batch I added more flour and they turned out much better. Still soft and moist. I also don't recommend cutting the sugar back. I also tried it that way, it tasted more like a biscuit to me. I do plan on making these again! Who knew, carrot in a cookie is pretty tasty!

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Kym

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2008

Mmmmm, delicious! I absolutely love these kinds of fruity oatmeal cookies and this recipe was no exception. I've made this one several times and it always has turned out soft, moist and flavorful. The only changes I make is that I decrease the amount of butter and sometimes I add a grated apple into the cookie dough. Wonderful! Five stars. Thanks, Marilyn!

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400luv

Cooking Level: Intermediate

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Reviewed: May 25, 2008

This is a pretty good recipe. I've had better. I wont make it again. There are some really bad cookie recipies out there, this is not one of them. If I didn't know better or have better recipes, I probably would have given this 5 stars. The texture is a bit moist after baking. I prefer my cookies to be crisp on the outside & chewy in the middle. I suppose you could play around with this, but then it really isn't the recipe is it? At least you can get your kids to eat a bit of carrot. I would say it's worth trying out since we all have different tastes. You just might love them.

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Jen-Nay

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

These cookies are a great way to use up some carrots. Following Cooks Illustrated guidelines on leavening, I added 3/4 tsp baking powder. Also added 1 tsp vanilla. Used two cups of chocolate chips. Also, be sure to cook for less time - 12 minutes was plenty.

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tenntalents

Home Town: Morrison, Tennessee, USA

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Reviewed: Feb. 29, 2008

We loved these cookies. These were a great combination. And they were still moist the day after!

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ldivasta

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Reviewed: Nov. 27, 2007

These cookies were very good. Though I would say that for me 15 minutes was too long to bake them for. I found 8-10 minutes was sufficient. Thanks.

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CHUCHO

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Reviewed: Jul. 27, 2007

Great recipe for a healthy pregnancy! It has milk, eggs, peanut butter and carrots all great ingredients for baby!

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Laimagen

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Reviewed: May 18, 2007

I took the advice of other reviewers and cut the white sugar down to 1/2 C and used wheat flour - we didn't think it was sweet enough for us. However I didn't have any chocolate chips so that probably would have helped! I really like the idea of these cookies though, so next time I'll get some dark chocolate and chunk it up to put in there.

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Meg Natural

Cooking Level: Intermediate

Home Town: Marquette, Michigan, USA

Living In: Rockton, Illinois, USA

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Reviewed: Apr. 10, 2007

I really did enjoy these. I reduced the sugar and added cinnamon and vanilla like some others. I ended up giving some away to stop eating them. I hate grating carrots tho, and I am one of those people who like to throw ingredients in the bowl and mix. The only reason it didn't get 5 stars.

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BensMum

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

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Reviewed: Nov. 8, 2006

Very good, yet not quite great. I didn't use any chocolate chips because I didn't have any but I firmly believe that they will make the recipe better. They need the sweetness that only chocolate can add! I will make these again and play around with the recipe a bit.

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Elizabeth

Cooking Level: Expert

Living In: Stockton, California, USA

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Reviewed: Jul. 7, 2006

Wow these were good. As other reviewers suggested, I reduced the amount of sugar and used whole wheat flour. I also used reduced fat butter, replaced the egg with 1T cornstarch and 1T water, and used reduced fat crunchy peanut butter. Excellent and healthy cookies! Next time I will probably reduce the sugar a bit more and leave out the chocolate chips (or maybe do a half batch with the chocolate - hubby is a chocolate fiend!). For my tastebuds, the chocolate overpowered the other flavors a bit. I might also add a bit of wheat germ to give them even more crunch! Hubby was skeptical at first but said that if he hadn't seen me put the carrots in, he wouldn't have known they were there (from the taste :)). Thank you for this recipe!

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