Ingredients
¾cupall-purpose flour
½cupwhole wheat flour
1tspbaking powder
¼tspbaking soda
¾tspcinnamon
⅛tspnutmeg,optional
½tspsalt
⅔cupapplesauce
¼cupbutter,softened
¾cuplight-brown sugar
¾cupgranulated sugar
1egg
1tspvanilla extract
1½cupsquick oats
1cupcarrots,finely grated
½cupraisins
½cupdried cranberries,such as Craisins
1cuppowdered sugar
2tbspmilk
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In the bowl of an electric mixer, whip together applesauce, butter, brown sugar, and granulated sugar for about 1 minute until well blended and smooth. Stir in egg and vanilla.
Slowly add in the flour mixture. Stir in quick oats, carrots, raisins, and dried cranberries, mix until combine.
Drop mixture by heaping tablespoon fulls onto a Silpat lined cookie sheet two inches apart and bake for 15 minutes until lightly golden and set.
Allow to cool several minutes before removing to a wire rack to cool.
If using glaze, in a small mixing bowl, whisk together powdered sugar and milk until well combine and smooth.
Pour into a piping or Ziploc bag, snip a small tip off the end, and pipe over cookies.
