Carrot Cake Oatmeal Cookies (Print Version)

Chewy cookies with shredded carrots, oats, raisins, and warm spices for a wholesome flavor.

# List of Ingredients:

01 - 1 ¼ cups all-purpose flour

02 - 1 teaspoon baking powder

03 - ½ teaspoon baking soda

04 - 1 teaspoon ground cinnamon

05 - ½ teaspoon ground ginger

06 - ¼ teaspoon ground nutmeg

07 - ½ teaspoon salt

08 - ½ cup unsalted butter, softened

09 - ½ cup brown sugar, packed

10 - ¼ cup granulated sugar

11 - 1 large egg

12 - 1 teaspoon vanilla extract

13 - 1 cup old-fashioned rolled oats

14 - 1 cup shredded carrots (about 2 medium carrots)

15 - ½ cup raisins

16 - ½ cup chopped walnuts or pecans (optional)

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well blended.

03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

04 - Beat in the egg and vanilla extract until the mixture is smooth and thoroughly combined.

05 - Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain.

06 - Stir in the oats, shredded carrots, raisins, and nuts (if using) until evenly distributed throughout the dough.

07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.

08 - Bake for 11-13 minutes, or until the edges are golden brown and the centers appear set but still slightly soft.

09 - Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

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You get all the cozy spiced comfort of carrot cake in cookie form with half the effort
The texture is perfectly chewy with tender oats and shredded carrots throughout

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