Description
These soft and chewy carrot cake oatmeal cookies combine the warm spices of carrot cake with the wholesome goodness of oats. Packed with grated carrots, raisins, and a hint of cinnamon, they make a perfect breakfast treat or afternoon snack.
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 1/2 cups rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- For the wet ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the mix-ins:
- 1 cup grated carrots
- 1/2 cup raisins
- 1/4 cup chopped walnuts (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix melted butter, brown sugar, granulated sugar, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Fold in grated carrots, raisins, and walnuts (if using).
- Drop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart.
- Bake for 12-14 minutes or until edges are lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For extra moisture, soak the raisins in warm water for 10 minutes before adding. Store in an airtight container for up to 3 days or freeze for longer storage.