Description
A delightful and easy recipe for carrot cake oatmeal cookies that combines the flavors of carrot cake with the chewy texture of oatmeal cookies.
Ingredients
Scale
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup grated carrots
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots, raisins, and walnuts if using.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For a healthier option, you can substitute half of the all-purpose flour with whole wheat flour.
- These cookies can be stored in an airtight container for up to a week.
- Feel free to add other mix-ins like coconut or chocolate chips for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Carrot Cake, Oatmeal Cookies, Easy Recipe, Dessert