Oatmeal Carrot Cookies
Indulge in the wholesome goodness of Oatmeal Carrot Cookies, a delightful fusion of comforting flavors and nutrient-packed ingredients. These soft and chewy cookies combine hearty rolled oats, grated carrots, and a warm hint of cinnamon for a treat that's perfectly spiced and naturally sweetened. With optional mix-ins like raisins, dried cranberries, or crunchy walnuts, you can customize each bite to suit your tastes. Quick to prepare and bake in just over 20 minutes, these cookies are an ideal way to satisfy your sweet tooth while sneaking in a dose of veggies. Perfect for breakfast on-the-go, an afternoon snack, or a guilt-free dessert, these Oatmeal Carrot Cookies are as versatile as they are delicious.
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Recipe Information
Ingredients
- 1.5 cups rolled oats
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons salt
- 0.5 cup unsalted butter, softened
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 1 unit large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 0.5 cup raisins or dried cranberries (optional)
- 0.5 cup chopped walnuts or pecans (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 bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, cinnamon, 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 together until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the sugar-butter mixture. Beat until fully combined.
Gradually incorporate the dry ingredients into the wet ingredients, mixing just until combined. Do not overmix.
Fold in the grated carrots, raisins or dried cranberries (if using), and chopped nuts (if using) until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly underbaked, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then, transfer 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.
Nutrition Facts
Calories |
3096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.6 g | 193% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1881 mg | 82% | |
| Total Carbohydrate | 404.5 g | 147% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 213.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 363 mg | 28% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2026 mg | 43% | |
*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.
