Switching gears…. Easter is really early this year. Or at least it feels earlier than normal. I don’t recall it usually being this close to St. Patrick’s Day. At any rate, as with so many holidays, I feel the need to make something. As if I ever need an excuse, right? So this year’s Easter season is starting off with these Cardamom Carrot Cake Oatmeal Nut Cookies. They might be healthy, if it weren’t for the 3 sticks of butter and the almond candies. They are delicious and the nests actually turned out quite cute.
Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
2 1/4 cups all-purpose flour
1 tablespoon ground cardamom
2 teaspoon baking soda
1 teaspoon kosher salt
3 medium carrots (about 1 1/2 cups grated)
1 1/2 cups packed dark brown sugar
3/4 cup granulated sugar
3 large eggs
2 tablespoon vanilla extract
3 cups old-fashioned rolled oats
1 cup chopped pecans, toasted
2-3 egg shaped candies per cookie, such as Cadbury Mini-Eggs (you’ll need about 100 total), optional
Directions
In a medium work bowl, combine flour, ground cardamom, baking soda, and kosher salt. Peel and grate 2 medium carrots on the large holes of a box grater (about 1 1/2 cups). Squeeze out the excess moisture by wrapping the shreds in a paper towel and squeezing them with your hands over a bowl or sink. (There might not be much moisture depending on your carrots.)
In the work bowl of your stand mixer, affixed with the paddle attachment, cream together butter, brown sugar and granulated sugar. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in 2 large eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Scrape down the sides of the bowl. Add 2 tablespoons vanilla extract. Beat just until combined, about 1 minute.
Turn the mixer off. Add the flour mixture. Beat on low speed until incorporated, 1 to 2 minutes. Add 3 cups old-fashioned rolled oats and the shredded carrots and stir by hand to combine. Cover the dough and refrigerate 1 to 2 hours.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Using a 2-tablespoon portion scoop, scoop portions, placing them at least 2 inches apart of the baking sheet Bake for 14-15 minutes, rotating the baking sheet halfway through baking. If you are making Easter “nests” out of the cookies, immediately after removing from the oven, press in an egg-shapped candy. Let cool on the baking sheets for a few minutes and remove the wire racks to cool completely.
