Carrot Cake Cookies

A cookie that tastes like cake...carrot cake! From The Cookie Cookbook

• Ready In: 22 mins
• Yields: 3 dozen

Ingredients

• 1 1⁄2 cups all-purpose flour
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup  packed brown sugar
• 1⁄2 cup butter, softened
• 1  egg
• 1⁄2 teaspoon vanilla
• 1  cup  grated carrot (about 2 medium)
• 1⁄2 cup  chopped walnuts
• 1⁄2 cup raisins (optional) or 1⁄2 cup  chopped  dried pineapple (optional)

Directions

1. Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.
2. Combine flour, cinnamon, baking soda and salt in medium bowl. Stir to mix.
3. Beat brown sugar and butter in large bowl with electric mixer at medium speed until creamy.
4. Add egg and vanilla; beat until well blended.
5. Stir in flour mixture; mixing well.
6. Stir in carrots, walnuts and raisins/pineapple.
7. Drop dough by rounded tablespoonfuls, 2 inches apart on prepared cookie sheets.
8. Bake 12-14 minutes, or until set and edges are lightly brown. Cool on cookie sheets 1 minute. Remove to wire rack and cool completely.