Go Back

Carrot Cake Oatmeal Cookies

These Carrot Cake Oatmeal Cookies combine sweet, spiced flavors with a chewy texture, bringing the comfort of carrot cake into a delightful cookie form.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup rolled oats Choose old-fashioned oats for best texture.
  • 1 cup grated carrots Freshly grated for best flavor.
  • 1/2 cup brown sugar Packed for sweetness.
  • 1/2 cup flour All-purpose flour works well.
  • 1 teaspoon baking soda Leavening agent.
  • 1/2 teaspoon cinnamon For warm spice flavor.
  • 1/4 teaspoon nutmeg Adds depth to spices.
Wet Ingredients
  • 1/4 cup melted butter Use unsalted butter.
  • 1 large egg At room temperature for better mixing.
  • 1 teaspoon vanilla extract For enhanced flavor.
Optional Add-ins
  • 1/4 cup raisins or walnuts Choose according to preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, grated carrots, brown sugar, flour, baking soda, cinnamon, and nutmeg. Stir until well incorporated.
  3. In a separate bowl, whisk together the melted butter, egg, and vanilla extract. Combine with the dry ingredients until just blended.
  4. Fold in raisins or walnuts if using.
  5. Drop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes until edges are golden and centers are set.
  2. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For a lighter texture, consider swapping half of the flour with whole wheat flour. Store cookies in an airtight container for up to a week, or freeze them for up to three months.