Carrot Cake Cookies Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Chill Time
1 hr
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Total Time
1 hr 27 mins
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Servings
28 cookies
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Calories
201 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Cake Cookies Recipe
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Sweet carrot cake meets oatmeal cookies! These chewy Carrot Cake Cookies have juicy raisins in every bite. Spread with cream cheese frosting and sprinkle with nuts for an irresistible hand held dessert.
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Ingredients
- 1 ¾ cups all-purpose flour
- 1½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon cornstarch
- 1 cup unsalted butter melted and slightly cooled
- 1 ½ cups packed dark brown sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups finely shredded or grated carrots
- 1 cup raisins
- Cream Cheese Frosting**see notes optional
- ½ cup finely chopped walnuts optional
Instructions
- In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
- In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
- Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in the shredded carrots and raisins.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet.
- Bake for 11-13 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
- Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.
- If desired, make a half batch of my homemade cream cheese frosting. Spread over cooled cookies and sprinkle with walnuts.
Notes
- Cream Cheese Frosting- Use half a batch of our homemade cream cheese frosting, if you want your cookies frosted (HIGHLY RECOMMEND). We topped our frosting with 1/2 cup finely chopped pecans too.
- STORAGE: Store cookies in an airtight container, in refrigerator for up to a week. Freeze baked cookies for up to 3 months. To serve, take cookies out of refrigerator for 15 minutes before serving. This keeps them cold and flavorful, but not hard.
- FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.
- Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.
Nutrition Information
Show Details
Serving
1cookie
Calories
201kcal
(10%)
Carbohydrates
28g
(9%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Cholesterol
31mg
(10%)
Sodium
136mg
(6%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 201kcal | 10% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 31mg | 10% |
| Sodium | 136mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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