Chewy Carrot Cake Cookies (Print Version)
Soft, spice-filled cookies packed with freshly grated carrots, oats, and crunchy walnuts. Ready in just over 30 minutes for a comforting homemade dessert.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon kosher salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
07 - 1/2 cup unsalted butter, softened
08 - 3/4 cup light brown sugar, packed
09 - 1/4 cup granulated sugar
10 - 1 large egg
11 - 1 teaspoon pure vanilla extract
→ Add-ins
12 - 1 cup rolled oats
13 - 1 cup finely grated carrots (about 2 medium)
14 - 2/3 cup chopped walnuts or pecans (optional)
15 - 1/2 cup raisins (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
03 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
04 - Add the egg and vanilla extract, beating until well combined.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Stir in the oats, grated carrots, nuts, and raisins until evenly distributed.
07 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11-13 minutes, or until edges are golden and centers are still slightly soft.
09 - Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- They taste exactly like carrot cake but are ready in half the time with zero cleanup drama
- The texture is somehow both chewy and soft, like a cross between a cookie and a hug
02 -
- Overmixing the dough makes tough cookies, so stop as soon as the flour disappears
- Grating carrots finely is crucial, large chunks create wet spots in the baked cookies
03 -
- Chill the dough for 30 minutes if your kitchen is warm to prevent cookies from spreading too thin
- Use a cookie scoop for uniform cookies that bake evenly every single time