Carrot Oatmeal Cookies Recipe
Carrot Oatmeal Cookies are chewy and loaded with raisins, freshly grated carrots, and lots of chocolate chips, for a delicious treat or snack. My family gave them 5 stars! We love packing these for car trips and also having them for a quick breakfast. Also, our Healthy Raspberry Cookies are so good and can give you a nice protein boost.
The first person to record a recipe for oatmeal cookies was Fannie Farmer. She made her first batch in 1896 and everyone loved it so much, it was published in the Boston Cooking-School Cook Book. They became popular as a healthier option to other sweet cookies. But it was Quaker Oats who started the oatmeal raisin cookie recipe on their containers in 1900.
Ingredients needed:
- All-purpose flour: Make sure you spoon and level. Do not scoop!
- Old-fashioned rolled oats: You can use whatever kind you like making oatmeal cookies with.
- Raisins: These are optional, but my family loves the raisins even more than the chocolate chips.
- Large eggs: Eggs should be at room temperature for better blending.
- Unsalted butter: Butter is one of the main ingredients in any cookie recipe. Do not use oil or shortening and make sure it is softened to room temperature.
- Granulated sugar: White granulated sugar for the best flavor.
- Packed light or dark brown sugar: Either kind of brown sugar will do.
- Chocolate chips: Semisweet or milk chocolate will both work.
- Shredded carrots: Make sure they are finely shredded carrots.
- Pure vanilla extract
- Unsulphured or dark molasses: Do not use blackstrap molasses.
- Baking soda: Not baking powder.
- Ground cinnamon: For a bit more sweetness.
- Salt: Just a pinch.
- Chopped toasted walnuts: These are optional.
How to make carrot oatmeal cookies from scratch?
- Beat it: First cream the softened butter, brown sugar, and white sugar on medium speed in a large bowl with an electric mixer. Use a paddle attachment if you have one. Beat for two minutes before you add eggs and beat on high for about one minute, scraping the sides of the bowl when needed. Add molasses and vanilla and mix on high until combined.
- Whisk the flour mixture: Now, in a separate bowl (a medium bowl will work), whisk the dry ingredients together. Then, add it to the bowl with the wet ingredients.
- Add carrots and other ingredients: Next, beat in the oats, walnuts, chocolate chips, shredded carrot, and raisins on low speed until combined. It should be thick and sticky.
- Chill the dough: Now, chill the cookie dough for about an hour in the fridge.
- Preheat and prep: In the meantime, preheat oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
- Make the oatmeal carrot cookies: Now, roll the dough balls and place them two inches apart on the prepared baking sheets. A medium cookie scoop works great for this.
- Bake and cool: Last, bake in the preheated oven for 12 to 15 minutes until the edges are lightly golden brown. The middles will look soft but that is okay. Remove and let them sit on the cookie sheets for five minutes.
- Serve after cooling: Finally, remove cookies from the pans and let them chill on a wire rack until cool completely before serving. They will continue to sit on the baking sheet at this time.
Recipe variations:
- Another flour: Feel free to use whatever flour you usually bake with. Whole wheat flour would work well or almond or coconut flour if you want gluten-free flour.
- Cream cheese frosting: Instead of strawberry filling, try these with cream cheese frosting. They are even more incredible. You can add strawberries to it to make it taste like strawberry too.
- With or without: These soft and chewy carrot cookies with oatmeal can be made with golden raisins or no raisins at all. And you can leave out the nuts or even leave out the chocolate chips. It is entirely up to you.
- More spices: Feel free to add your favorite spices like ground ginger, rosemary, nutmeg, and other warm flavors.
- Another choice: Instead of using butter, you can mix coconut oil with maple syrup. You can also replace the refined sugar with syrup or honey.
- Shredded coconut flakes: Instead of using nuts, you can use shredded coconut.
- Flax egg: Use flax eggs, plant butter, and vegan chocolate chips to make these delicious cookies vegan.
Frequently asked questions
What kind of oats are best?
We used old-fashioned oats, but you can use any kind you typically make oatmeal cookies out of. If you use instant oats, your cookies will be softer than rolled oats. Old-fashioned and rolled oats are the same thing and they are both made with flattened grains for a firm texture. Steel cut is chopped grains for a chewy cookie, quick-cook is thin grains for a smooth texture, and instant oats are thin and finely chopped for a soft texture.
Can I substitute baking powder for baking soda?
Yes, but it will probably change the taste a bit. You have to use three times the amount of baking powder to get the same effect as baking soda. Having too much baking powder can make your cookie dough bitter. Also, it has salt in it so you will want to reduce your salt amount in the ingredients. It is best to follow the carrot oatmeal cookies recipe as closely as possible.
Why do we add eggs to cookies?
When you add egg to your all-purpose flour and other cookie ingredients, you get a denser and richer texture with a higher moisture content. They can also help make cookies chewier or more tender depending on the recipe. Just remember, too many eggs will make your cookies more like cake.
How to store leftovers:
- Store: Store leftover carrot cake cookies in an airtight container or resealable baggie. They will be fine at room temperature for four days or in the fridge for up to a week.
- Freeze: It is also safe to freeze your carrot oatmeal cookies for up to three months. But first, wrap them in plastic wrap and foil before putting them in a freezer bag.
- Thaw: The night before serving these, put them in the fridge to thaw out.
More cookie recipes to try:
Carrot Oatmeal Cookies
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar light or dark is fine
- 1/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsulphured molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned whole-rolled oats
- 1/2 cup raisins soaked in hot water for 10 minutes and after that drained
- 1 cup shredded carrots
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts optional
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, cream the softened butter and both sugars on medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the bowl.
- Add the eggs and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the vanilla extract and molasses and mix on high until combined.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, and salt. Combine with the wet ingredients and mix on low speed until combined.
- Next, Beat in the oats, raisins, carrots, chocolate chips, and walnuts on low speed. The dough will be thick and sticky. Chill the dough for one hour in the refrigerator.
- Preheat oven to 350 degrees F.
- Line two large baking sheets with parchment paper and set aside.
- Using an ice cream scoop, take about 2-3 tablespoons of dough and roll it into balls. You can also make larger cookies if you want. Place them 2 inches apart on the baking sheets.
- Bake for 12-15 minutes or until lightly browned on the sides. Remove from the oven and let cool on a baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition
Baking tips:
- If chilling for longer (up to 2 days), allow cookie dough to sit at room temperature for at least 30 minutes before rolling and baking.
- Make sure each prepared baking sheet is cooled completely before using it if you are making more than one batch.
- The easiest way to shred carrots is with a box grater or food processor.
- To make your steel cut or rolled oats softer, you can chop them in a food processor.
- Do not use melted butter for this recipe unless you want them to spread out a lot.
- You only need a few carrots for this recipe. Save the rest for dinner or snacks.
