Description
These Carrot Cake Oatmeal Cookies combine the cozy flavors of classic carrot cake with the chewy goodness of oatmeal cookies. Packed with cinnamon, shredded carrots, and raisins, they’re the perfect balance of sweetness and spice. Enjoy them plain, with nuts, or topped with cream cheese frosting for an extra indulgent treat
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon cornstarch
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups packed dark brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups finely shredded or grated carrots
- 1 cup raisins
- ½ cup finely chopped walnuts (optional)
- Cream cheese frosting (optional, see notes)
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and cornstarch. Set aside.
- In a large mixing bowl, whisk the melted butter and brown sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in the oats, shredded carrots, raisins, and walnuts (if using). Mix until evenly distributed.
- Cover the dough and refrigerate for 30 minutes to prevent spreading while baking.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the centers look set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- If using cream cheese frosting, spread or drizzle over cooled cookies before serving.
Notes
-
- Finely grate the carrots for a soft texture that blends well into the dough.
- Chilling the dough helps prevent excessive spreading while baking.
- Walnuts are optional but add a nice crunch and depth of flavor.
- For a sweeter treat, top with cream cheese frosting or a simple glaze.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American