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Carrot Oatmeal Cookies
4.5 from 153 votes

Carrot Oatmeal Cookies

Carrot Oatmeal Cookies combine grated carrot, rolled oats, spices, and optional butterscotch chips or raisins for a chewy, warmly spiced cookie. The dough is rich from butter and sugars, with cinnamon, allspice, nutmeg, and cloves adding depth. Chilling the moist dough improves shape and texture before baking. The cookies balance sweetness with the natural moisture from carrots, offering a tender crumb with textured oats and bursts of fruit or chips.

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 20 mins
Servings: 22
Calories: 146 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
  3. Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
  4. Add the carrots and beat to incorporate, about 30 seconds.
  5. Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
  6. 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.
  7. 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.
  8. 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).
  9. 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

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%)

Nutrition Facts

Serving: 22 Serving

Amount Per Serving

Calories 146

% 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.