In Japan, this is one of those dishes that is available in a wide variety of forms. However, you may also get them in soups, bento boxes, as a main course, etc. They are typically served on a stick. After some initial adjustments, it quickly became a family favorite. Here is my dinner meal, which I typically serve with a side of Japanese rice, a salad, or sauteed enoki mushrooms.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 48 |
| Yield: | 48 cookies |
Ingredients
- ¾ cup melted butter
- ¾ cup light brown sugar
- ¾ cup white sugar
- 1 egg
- 1 cup shredded carrots
- ¼ cup water
- 2 tablespoons grated orange zest
- 2 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
- Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
- Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 2 g |
| Sodium | 75 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
So good! I used 1/2 butter and 1/2 coconut oil, and had crystallized orange. Will be making these again, everyone loved them!!
Very good. I added plumped raisins, toasted coconut, and toasted pecans. Instead of the 1/4 cup water, I used the juice from the zested orange. Also added 2 teaspoons vanilla, some allspice and cardamom. I know some folks hate to have reviewers noting their changes but I actually like it and often find it very helpful. So I’m sorry if this irks anyone.
These cookies are really good! Nice combination of flavours although the cinnamon really doesn’t come through, I’m not a huge fan of cinnamon so they were perfect for me. This recipe yielded 36 3×3 inch cookies that I baked for 10 minutes, until the edges started to brown. It’s a keeper that I will make again, thanks for sharing your recipe.