Yes, they are called Chocolate Carrot Shaggies. No, you have never heard of them. Almost guaranteed. But once you try them, they will become a favorite.
These cookies have a long history in our family, dating back over 50 years to the days of my mother’s childhood, and probably before that. My Grandma Salazar made these cookies regularly and the recipe came from her neighbor, Esther Hand, who lived across the street. My mom remembers running a black market Chocolate Carrot Shaggie supply . . . Once my grandma had pulled the cookies from the oven, my mom would sneak a few and sell them out the back door to the awaiting Gallegos neighbor boys for a nickel a cookie. The little entrepreneur that she was (and still is) saw the value and demand for this unusual but delicious cookie.
I grew up eating these hot from the oven in my mom’s kitchen, always with a tall glass of milk. They are the kind of cookie you crave especially when the weather turns chilly, although we still make them year round. But today was gray and cold, and before long, we were watching big snow flakes begin to fall and cover the ground.
My little snow angels were eager to experience the first real snow of the season, so they bundled up and ran outside to twirl, frolick, and stick their tongues in the air to catch a flake or two. They were more than a little disappointed that there was not yet enough snow to make a snow man, but after the biting wind stung their faces they were quickly convinced to come inside and have some of these warm cookies. Oh, to be a child again!
Chocolate Carrot Shaggies
by Esther Hand/ Grandma Salazar
Makes about 3 dozen cookies
Note from Stephanie: With the inclusion of such healthy ingredients such as carrots, oatmeal and raisins, you may be compelled to eat these for a breakfast treat.
- 2 eggs
- 1/3 c. olive oil (I use this instead of canola oil or the original vegetable shortening called for)
- 1/3 c. milk
- 1 c. grated carrots
- 1 c. oatmeal
- 1 c. raisins
- 1 c. chocolate chips (I use 60% cacao)
- 1 c. brown sugar
- 2 c. flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- Beat the eggs together with the milk and olive oil.
- In a large bowl combine grated carrots, oatmeal, raisins, chocolate chips, and brown sugar.
- In a separate bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Add to the carrot mixture, stirring until well combined. Then add to egg mixture, stirring unti just combined.
- Using a small icecream scoop (about 1 Tbsp. in size), drop scoopfuls onto a well buttered or oiled cookie sheet.
- Bake at 350 F for 12-15 minutes, until just golden. Enjoy with a glass of cold milk!