Oatmeal Garden Cookies
Bursting with wholesome goodness, Oatmeal Garden Cookies are the perfect fusion of classic comfort and fresh garden flavors. Packed with old-fashioned rolled oats, warm spices like cinnamon and ginger, and a duo of grated carrots and zucchini, these cookies offer a delightful texture and subtle sweetness that’s both nourishing and indulgent. Dotted with chewy raisins or tangy dried cranberries and optionally complemented by crunchy walnuts, each bite is a symphony of flavors that feels like a treat while sneaking in some veggies. With just 15 minutes of prep time and a golden finish in the oven, these cookies are easy to make and perfect for everything from snack time to potluck gatherings. Whether enjoyed fresh or stored for later, these garden-inspired oatmeal cookies will become your new go-to treat!
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Recipe Information
Ingredients
- 2 cups Old-fashioned rolled oats
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Grated carrots
- 0.5 cup Grated zucchini
- 0.5 cup Raisins or 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.
In a medium-sized bowl, whisk together the oats, flour, baking soda, cinnamon, ginger, and salt. Set aside.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated.
Using a spatula, fold in the grated carrots, grated zucchini, raisins (or dried cranberries), and walnuts (if using).
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten the cookie dough balls with the back of a spoon or your fingers to ensure even baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked but will set as they cool.
Allow the cookies 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.
Nutrition Facts
Calories |
143 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 11.0 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 96 mg | 2% | |
*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.
