Breakfast Cookies

Directions

1. 1
   Place rack in center of oven and preheat oven to 350 degrees F.
2. 2
   Whisk together flours, baking soda, cinnamon, nutmeg and salt in a medium-sized bowl.
3. 3
   Combine butter, oil and sugars in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugars have dissolved and mixture is light in color, about 1 minute.
4. 4
   Add egg, carrot puree and vanilla and beat an additional 30 seconds.
5. 5
   Add flour mixture and beat an additional 30 seconds.
6. 6
   Add oats, flakes, raisins and walnuts and mix over low speed just until incorporated.
7. 7
   Dough will be slightly sticky and less cohesive than traditional cookie dough.
8. 8
   Line a large cookie sheet with parchment paper.
9. 9
   Using between 3 to 4 tablespoons of batter, form a ball and place on cookie sheet.
10. 10
    Repeat with remaining batter, leaving about 3 inches between cookies.
11. 11
    Wet hands and use palm of hand to flatten cookies until about 1/4-inch thick.
12. 12
    Bake for 12 minutes, until cookies are fragrant but still soft.
13. 13
    Let cookies cool slightly, then transfer to a wire rack to cool completely.