Whole Wheat Carrot Chocolate Chip Cookies

I figured that if I was going to bake often, at least some of the recipes should be somewhat healthy.  Especially since my 14 month old loves anything that comes out of the oven.  This recipe is perfect.  You are still using butter and sugar, but it is a whole grain cookie made with whole wheat flour and oats.  Plus the addition of a veggie.  Can't beat that!  The only thing I would add the next time around??? PECANS. That would make this the perfect cookie.

Whole Wheat Carrot Chocolate Chip Cookies
Adapted from Mad Hungry

I always use King Arthur. This
flour does not disappoint!

2 sticks unsalted butter, softened
1 1/4 cup sugar
1 1/2 cups whole wheat flour
1 teaspoon course salt
2 teaspoons cinnamon
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon water
2 cups oat (I used organic instant oats, I am sure rolled would work well too)
1 3/4 cup carrots, from about 2 carrots
12 ounce bag chocolate chips (or more if you'd like!)

In a small bowl, combine the flour, baking soda, cinnamon and salt. Whisk to combine. 

In the bowl of a stand mixer, combine the butter and sugar. Beat on medium-high speed until fluffy, about 3 minutes. Scrape down the sides of the bowl with a spatula.

Add the egg, vanilla and water. Beat on low speed until well incorporated. Scrape down the sides of the bowl with a spatula.

Add the dry ingredients and mix on low speed to combine. Add the oats, carrot, and chocolate chips. Mix on low speed until combined.

Chill the dough in the refrigerator for 15 minutes before baking, preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. 

Using a tablespoon measure, scoop rounded spoonfuls of the dough and roll between your palms to make a round ball. 

Bake for 10-12 minutes, or until golden brown. Let cool on a cooling rack.