Carrot Raisin Nut Cookies
Delight your senses with these Carrot Raisin Nut Cookies, a wholesome and flavorful treat that combines the warmth of cinnamon and nutmeg with the natural sweetness of grated carrots and raisins. Perfectly chewy with a touch of crunch from chopped walnuts or pecans, these cookies are made even heartier with the addition of rolled oats. They strike the perfect balance between indulgence and nutrition, making them a great option for dessert or an on-the-go snack. Ready in under 30 minutes, these easy-to-make cookies are sure to become a family favorite. Plus, they're freezer-friendly, so you can always have a batch on hand for whenever your sweet tooth strikes!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup rolled oats
- 0.5 teaspoons baking soda
- 1 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups light brown sugar, packed
- 0.25 cups granulated sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cup carrots, grated
- 0.5 cups raisins
- 0.5 cups walnuts or pecans, chopped
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium mixing bowl, whisk together the flour, rolled oats, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large mixing bowl. Mix until just combined; do not overmix.
Using a spatula, gently fold in the grated carrots, raisins, and chopped nuts until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should still be soft in the center.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage. Enjoy!
Nutrition Facts
Calories |
3416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.1 g | 191% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 487.0 g | 177% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 262.9 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 446 mg | 34% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2501 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
