You might want to make these cookies soon, especially if your family likes Carrot Cake. The flavors of spice and carrots are one of the champion comfort-food combinations anywhere, and of course the addition of a cream-cheese frosting would not hurt.
To add a hint of fruitcake, you can also add up to 1/2 cup of chopped candied fruit or cherries, or any combination you like. But make the recipe as given the first time for the carrot-cake lovers.
CARROT FRUIT JUMBLES
2-1/2 cups organic all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground organic cloves
2 teaspoons ground organic cinnamon
1/4 teaspoon sea salt
1 cup quick organic oats
1/4 cup organic brown sugar
3/4 cup organic granulated sugar
2 large organic eggs at room temperature
2 sticks organic butter at room temperature
2 teaspoons organic vanilla extract
2 cups grated organic carrots
1/2 cup drained organic crushed pineapple, packed in juice
Preheat your oven to 350 degrees.
Whisk together the flour, baking soda, baking powder, cloves, cinnamon, salt and quick oats in a mixing bowl and set them aside.
Beat the sugars with the eggs until they are light. Beat in the butter and vanilla.
Lower the mixer speed to Low or Fold and add the dry ingredients in three increments, alternating with the carrits and crushed pineapple.
Scoop the cookie dough to baking sheets and bake them for 13-15 minutes. Let them cool on the sheets for 5 minutes after you take them out so that they will firm up before you transfer them to wire racks to cool.
You could also add 1 cup of chopped walnuts to this recipe if you like them. Pecans would work as well, and this is a good time of year for them; the fall crop of nuts just came in down here in Southern Arizona.