Crunchewey Carrot Cranberry Cookies
Discover the perfect blend of chewy and crunchy with these irresistible Crunchewey Carrot Cranberry Cookies! Packed with wholesome ingredients like old-fashioned oats, grated carrots, and tangy dried cranberries, these cookies are lightly spiced with cinnamon and ginger for a warm, aromatic flavor. A hint of sweetness from brown sugar pairs perfectly with the optional crunch of chopped walnuts, making these treats a delightful balance of textures and tastes. Ready in under 30 minutes, they’re perfect for a quick, homemade snack or a crowd-pleasing dessert. Whether you’re serving them fresh from the oven or saving them for later, these Carrot Cranberry Cookies are a cozy, wholesome treat the whole family will love!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.75 cup Brown sugar (packed)
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Grated carrots
- 0.75 cup Dried cranberries
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium-sized mixing bowl, whisk together the flour, oats, baking powder, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand 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, mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Fold in the grated carrots, dried cranberries, and optional chopped walnuts using a spatula.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten the dough balls slightly with the back of a spoon or your fingers.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets 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.
Nutrition Facts
Calories |
3576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 519.2 g | 189% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 303.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 377 mg | 29% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1411 mg | 30% | |
*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.
