Ingredients:
- 1 ½ cups (192g) All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
- ¼ tsp Ground Ginger
- ½ tsp Salt
- ½ cup (113g) Unsalted Butter, softened
- ¾ cup (150g) Packed Light Brown Sugar
- ½ cup (100g) Granulated Sugar
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 1 cup (about 1 medium) Grated Carrot
- 1 cup (about 1 medium) Grated Apple
- ½ cup (50g) Shredded Coconut
- ½ cup (75g) Raisins
- ¼ cup (40g) Chopped Walnuts or Pecans (optional)
Instructions:
- Preheat oven to 375°F (190°C/Gas Mark 5). Line cookie sheet(s) with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the grated carrot, grated apple, shredded coconut, raisins, and nuts (if using).
- Drop by rounded tablespoons or use a cookie scoop onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.