Carrot Oat Cookies

Ingredients

• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp cinnamon
• 1/8 tsp nutmeg, optional
• 1/2 tsp salt
• 2/3 cup applesauce
• 1/4 cup butter, softened
• 3/4 cup light-brown sugar
• 3/4 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups quick oats
• 1 cup finely grated carrots
• 1/2 cup raisins
• 1/2 cup dried cranberries, such as Craisins
• 1 cup powdered sugar
• 2 Tbsp milk

Directions

1. Heat your oven to 350 degrees. In a mixing bowl, whisk the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, optional nutmeg and salt, then put the bowl aside.
2. In the bowl of an electric mixer, beat the applesauce, butter, brown sugar and granulated sugar together until the mixture looks smooth and evenly combined, about 1 minute. Mix in the egg and vanilla.
3. Add the flour mixture gradually, mixing as you go. Fold in the quick oats, carrots, raisins and dried cranberries, and mix just until everything comes together.
4. Scoop the dough in heaping tablespoonfuls onto a silicone mat-lined cookie sheet, spacing them 2 inches apart. Bake for 15 minutes, until the cookies are lightly golden and set. Let them sit on the baking sheet for several minutes, then transfer them to a wire rack to finish cooling.
5. If you are glazing them, whisk the powdered sugar and milk in a small mixing bowl until smooth and fully combined. Spoon the glaze into a piping bag or zip-top bag, cut off a small corner, and drizzle it over the cookies. Keep the cookies in a single layer.