Description
Delightfully soft and moist Carrot Cake Oatmeal Cookies combine the wholesome goodness of oats and carrots with warm spices and a mix of sweet and nutty add-ins. These cookies offer the familiar flavors of carrot cake in a convenient, handheld treat perfect for dessert or snacking.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Wet Ingredients and Mix-ins
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup finely grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins (optional)
- 1/2 cup white chocolate or semi-sweet chocolate chips (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger until combined evenly for a fragrant spice base.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with the brown sugar and granulated sugar until the mixture becomes smooth, creamy, and fluffy, ensuring a light texture in the cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, beating well after each addition, then mix in vanilla extract to enhance flavor.
- Combine Dry and Wet Mixtures: Gradually blend the dry ingredients into the wet mixture just until combined; avoid overmixing to keep cookies tender.
- Stir in Oats and Add-ins: Fold in the old-fashioned oats, finely grated carrots, drained crushed pineapple, shredded coconut, chopped nuts, and if desired, raisins and chocolate chips for added texture and bursts of flavor.
- Form and Bake Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheet spaced about 2 inches apart to allow spreading. Bake in the preheated oven for 12 to 15 minutes until cookies are lightly golden and set on the edges.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes after baking to firm up slightly, then transfer to a wire rack to cool completely, which helps maintain their soft and chewy texture.
Notes
- For extra moist cookies, slightly underbake by removing them a minute or two before the edges are golden.
- You can substitute applesauce for part of the butter to reduce fat and create a lighter cookie.
- Optional add-ins such as chocolate chips or dried cranberries add variety and enhance the flavor profile.
