This photo is from 2016

My Favorite Recipe is Carrot Cookies with Chocolate Chips and Walnuts. Just recently I converted a chocolate chip cookie recipe by greatly reducing the butter, chocolate, and sugars and using whole wheat flour instead of white flour. Unfortunately the cookies were quite dry because there wasn't enough butter to add moistness and richness. Whole wheat flour isn't quite as soft as regular flour either but it does have a more robust flavor. I wanted to make a moist and delicious cookie without depending on the easy solution of just adding more butter and sugars but I would have to discover a different way to do it. In my opinion you can tell how good a chef is by how much fat and sugar she or he uses. Since most everything tastes good if it contains a lot of sugar and/or butter and/or bacon, etc., there's not much of an art to making foods with a lot of those things. That kind of cooking or food preparation doesn't require any real creativity. But to take less popular foods that aren't supersweet or buttery and somehow combine them with other foods in such a way that they complement each other's flavor and improve the flavors together as a whole, that takes some creativity. So by doing some research on the Web in order to stimulate my creativity, I came up with a way to make the healthy version of the cookie just as tender and moist as the original version. The deliciousness of my cookie recipe comes from adding a lot of very finely–grated carrots. The carrots bake in just enough butter and brown sugar to give the cookies a hint of delicate crispiness on their toasted outsides and a mellow moistness on their insides.

Date This Bio Was Created: September 29th, 2012