By Amy Deline, The Gourmand Mom
2 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
2 sticks salted butter, softened
1 cup light brown sugar, firmly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1-1/2 cups Quaker oats
1-1/2 cups carrots, finely grated
1-1/4 cup golden raisins
Confectioner’s sugar and water, for icing (optional)
Preheat oven to 350 degrees F. In a bowl, combine flour, baking soda, cinnamon, and salt. Set aside. In another large bowl, beat the butter and sugar together until creamy. Add the vanilla and eggs to the butter mixture. Blend until well combined. Gradually add the flour mixture to the bowl and blend. Stir in the oats, carrots, and raisins. Drop rounded spoonfuls onto a cookie sheet which has been lightly greased with cooking spray. Bake for 12-14 minutes on the middle rack. Allow to cool for 10 minutes before transferring to a cooling rack.
For the icing (optional): Combine about a cup of confectioner’s sugar with a few spoonfuls of water to form an icing. Add the water slowly. It won’t need much. The icing should be thin enough to drizzle, but thick enough to maintain it’s shape. You can add more sugar or water, as necessary, to achieve the desired consistency. Use a spoon to drizzle the icing over the cookies. Allow the icing to harden at room temperature.
