Carrot Oatmeal Cookies
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
10 mins
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Chill Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
22
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Calories
146 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Oatmeal Cookies
Description
The recipe begins by creaming egg, softened butter, brown and granulated sugars, and vanilla until light and fluffy. Warm spices and optional salt are blended in followed by flour, old-fashioned oats, and baking soda to build the structure. Freshly grated carrot is mixed in, supplying moisture and mild sweetness. Optional butterscotch chips or raisins can be added for additional flavor and texture.
Portioning the dough into mounds and chilling it for at least three hours is key to handling the soft dough and achieving well-shaped cookies. Baking produces cookies that are chewy and densely textured, with fragrant warm spices and subtle notes from carrot and mix-ins.
The cookies can be stored a week at room temperature or frozen for three months. Unbaked dough keeps refrigerated up to five days, allowing baking in batches. The spice levels can be adjusted according to taste preferences.
Ingredients
- 1 egg large
- ½ cup butter softened (1 stick, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ teaspoons cinnamon
- 1 teaspoon allspice
- ¾ teaspoon ground nutmeg
- ½ teaspoon cloves ground
- pinch salt optional and to taste
- 1 cup all-purpose flour
- 1 cup old-fashioned rolled oats NOT instant or quick cook, whole
- ½ teaspoon baking soda
- ¾ carrot loosely packed, heaping cup, grated
- ½ to ⅔ cup butterscotch chips or white chocolate chips (optional)
- ½ cup raisins optional, or nuts
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with hand mixer), combine the egg, butter, sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
- Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
- Add the carrots and beat to incorporate, about 30 seconds.
- Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
- Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out mounds of dough (I made 22) and place them on a large plate. Flatten mounds just slightly with heel of your hand.
- Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it’s been chilled or cookies will spread dramatically.
- Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes (I recommend the lower end of that range), or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides (The cookies shown in the photos were baked for just over 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
- Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.
Notes
- Adjust the spice quantities to taste if you prefer milder or bolder spicing.
- Store baked cookies airtight at room temperature for up to one week or freeze for up to three months.
- Unbaked cookie dough can be refrigerated for up to five days to bake fresh cookies as needed.
- Chilling the dough is essential to handle moisture and maintain cookie shape during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 22Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 146kcal | 7% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 20mg | 7% |
| Sodium | 45mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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