Description
These soft and chewy carrot cake oatmeal cookies combine the warm spices of carrot cake with the heartiness of oats. Packed with shredded carrots, raisins, and a hint of cinnamon, they’re perfect for breakfast or a wholesome snack.
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- For wet ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For mix-ins:
- 1 cup finely shredded carrots
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2. In a medium bowl, whisk together flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3. In a separate large bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Beat in egg and vanilla.
- 4. Gradually stir dry ingredients into wet ingredients until just combined.
- 5. Fold in shredded carrots, raisins, and walnuts (if using).
- 6. Drop 1.5-tablespoon portions of dough onto the baking sheet, spacing 2 inches apart.
- 7. Bake for 10-12 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 3 days. For extra moisture, add 1-2 tablespoons of crushed pineapple (drained). Cookies will be soft when warm but firm up as they cool.