Steam or boil carrots until they're extra soft. Drain well and put into large mixing bowl.

While carrots are still warm, add: sugar, baking powder, and vanilla. Beat with mixer until smooth.

Add flour and mix well. Add whipped eggs and mix well. Add butter and mix well.

Pour mixture into baking dish. Bake at 350 degrees Fahrenheit for about 1 hour or until top is light golden brown. Sprinkle lightly with powdered sugar over top before serving.

After I tried this recipe first time, I realize I needed to let carrots boil a bit longer so they'd come out mushy. The souffle ended up with little carrot chunks and not completely smooth and creamy like it should.

But it does taste a lot like Picadilly's so I know I'm on right track. I just need to keep practicing on getting texture right.

Bake 10 minutes at 375 degrees Fahrenheit (or until done). Let cool in pan for 1 minute before removing to cooling rack. Leaving them on sheet for too long will make them hard.

Yes, cookies are soft after they come from oven. I don't know how long they stay soft out in open though, as I had a couple of cousins come over while they were baking and we all pretty much destroyed cookies.

Still, if you plan on keeping them (or any other type of cookies for that matter) for a while, then put a slice of bread on bottom of an air tight container and place cookies on top. If you have any cookies left when bread gets hard, replace piece of bread.

I hope you try this peanut butter cookie recipe and love it. I know I'll be pulling this one out whenever a cookie craving hits me again.