Carrot Oatmeal Cookies
These Carrot Oatmeal Cookies are soft, chewy, and filled with raisins, freshly grated carrots, and plenty of chocolate chips. I love that they only take about 15 minutes to bake, and then I can serve them warm with a glass of milk for my kids or enjoy one with a cup of coffee.
I bake cookies all year long, even in the middle of summer, because there is never a bad time for a sweet treat, right? We pack them up for car rides, share them at potlucks, and sometimes even sneak them in for a quick breakfast. With fall right around the corner, I have cookie season on my mind, and while I get ready to bake up plenty of new batches, you can check out my raspberry cookies or my butter pecan cookies, which is always a big favorite in my house.
Table of contents
My carrot oatmeal cookie recipe is simple, and that is always my goal when I create recipes. It only takes a few minutes to put together, but the real secret is chilling the dough in the fridge for at least an hour. That step gives the cookies the best texture and flavor, so do not skip it. The best part is they bake in just 15 minutes, and as soon as the smell fills the kitchen my kids are already lining up. Even my husband, my mom, and anyone else in the house cannot resist grabbing one. The smell of cookies baking is impossible to turn away from, and I hope you give this recipe a try.
Why you will love this recipe
- Quick prep with simple steps: I love that these cookies are easy to mix together and only need a short chill in the fridge. That little pause makes them chewy and full of flavor!
- Packed with sweet mix-ins: Between the shredded carrots, oats, raisins, and chocolate chips, these cookies have so much going on in the best way.
- Perfect for any moment: I make these for after school snacks, to pack in the car, or even as a quick breakfast when mornings are busy.
- Warm flavors that fill the kitchen: The cinnamon, molasses, and vanilla make the house smell amazing while they bake, and I sometimes add walnuts for extra crunch. These cookies are simple, but the flavors come together into such a comforting treat.
What you will need
- Flour and leavening: I use all purpose flour for structure and baking soda to give the cookies a lift.
- Sugars and molasses: Granulated sugar, brown sugar, and a little molasses make the cookies sweet, chewy, and full of flavor.
- Eggs, butter, and vanilla: I like using room temperature eggs, softened butter, and a splash of vanilla.
- Oats and carrots: Rolled oats add a hearty chew, and finely shredded carrots keep the cookies moist with a touch of natural sweetness.
- Mix-ins: I fold in chocolate chips, raisins, and sometimes toasted walnuts for extra crunch and variety.
- Spices and seasoning: A pinch of salt and a sprinkle of cinnamon balance the flavors and give the cookies their warm aroma.
How to make
Beat it: I cream the softened butter, brown sugar, and white sugar in a large bowl with my electric mixer on medium speed. After about two minutes, I add the eggs and beat on high for another minute, scraping the sides of the bowl as I go, then mix in the molasses and vanilla until everything is smooth and combined.
Whisk the flour mixture: I use a medium bowl to whisk the dry ingredients together until they are blended. Then I slowly add them into the wet mixture, mixing until everything is just combined.
Add carrots and other ingredients: I beat in the oats, walnuts, chocolate chips, shredded carrots, and raisins on low speed until everything comes together. The dough turns thick and sticky, just the way it should be.
Chill the dough and prep: I place the cookie dough in the fridge to chill for about an hour. While it is resting, I preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone mats.
Make the oatmeal carrot cookies: I roll the dough into balls and set them about two inches apart on the prepared baking sheets. A medium cookie scoop makes this step quick and easy.
Bake and cool: I bake the cookies in the preheated oven for 12 to 15 minutes until the edges turn lightly golden while the centers stay soft. After taking them out, I let them rest on the baking sheet for five minutes before moving them to a wire rack to cool completely before serving.
Expert tip
Let the beef crisp
The key for making the best Carrot Oatmeal Cookies is to chill the dough before baking. I know it is tempting to skip that step when everyone is excited for cookies, but letting the dough rest in the fridge makes them chewy and flavorful, and it keeps them from spreading too much in the oven. It is a simple trick that always helps my cookies turn out perfect.
More tips to consider:
- If I chill the dough longer, even up to two days, I let it sit on the counter for about 30 minutes before rolling and baking. This makes it easier to scoop and shape.
- When I am making more than one batch, I always wait for the baking sheet to cool completely before reusing it. Putting dough on a hot pan makes the cookies spread too much.
- The easiest way to shred the carrots is with a box grater or a food processor. Both get the job done quickly.
- If I want softer oats, I just pulse the rolled oats in a food processor a few times. It makes the cookies more tender without changing the flavor.
- I never use melted butter for this recipe, because it makes the cookies spread too thin. Softened butter at room temperature works perfectly.
- This recipe only needs a couple of carrots. I usually save the rest for dinner, snacks, or another recipe later in the week.
Recipe variations and add-ins:
- Nutty crunch: I sometimes fold in ½ cup of chopped pecans or almonds instead of walnuts.
- Tropical twist: I add ½ cup of shredded coconut and a handful of dried pineapple pieces. The cookies turn sweet and bright, almost like carrot cake in cookie form.
- Extra chocolate: My kids always ask for more chocolate chips, so I double the amount to 2 cups. It makes the cookies rich and extra indulgent.
- Spice lover’s version: I mix in a teaspoon of nutmeg and a pinch of cloves along with the cinnamon. The cookies bake up warm and fragrant, perfect for fall.
- Berry sweet: I swap the raisins for ½ cup of dried cranberries or chopped dried cherries.
Serving suggestions
For picnics, I always pack a container of these carrot oatmeal cookies next to my air fryer carrot chips. The kids run around at the park, come back for a handful of chips, and then sneak a cookie or two before heading off again.
On holidays, I like to set out my carrot cake cheese ball first thing and my bacon wrapped shrimp after. While the adults snack and chat, the kids usually gather around the table with these cookies in hand, happy to have their own treat while we enjoy the appetizers. It has become part of our family rhythm, and now they ask if I am making “the carrot cookies” before I even start baking.
How to store leftovers:
- Store: I keep leftover carrot oatmeal cookies in an airtight container or a resealable bag. They stay fresh for about four days on the counter or up to a week in the fridge.
- Freeze: When I want to save them longer, I wrap the cookies in plastic wrap and foil, then tuck them into a freezer bag. They freeze well for up to three months.
- Thaw: The night before I want to serve them, I move the cookies to the fridge so they can thaw slowly.
Frequently asked questions
For me, the secret is using both brown sugar and white sugar with just a little molasses. I also make sure to chill the dough before baking, even when I am tempted to skip it. That extra step gives the cookies such a chewy bite, and when I pull them from the oven my kids are already waiting by the counter, ready to grab one before they even cool.
Yes, I have swapped them when quick oats were the only thing I had in the pantry. The cookies come out a bit softer, but no one in my family complains. The kids usually eat them just as fast, and I love that I can still make a batch without running to the store.
Yes, and this has become one of my favorite tricks. I scoop the dough into little balls, freeze them on a tray, then store them in a bag once they are firm. That way I can bake a few cookies at a time, which means my family gets to enjoy warm cookies even on the busiest days.
More cookie recipes to try:
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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!
Notes
Let the beef crisp
The key for making the best Carrot Oatmeal Cookies is to chill the dough before baking. I know it is tempting to skip that step when everyone is excited for cookies, but letting the dough rest in the fridge makes them chewy and flavorful, and it keeps them from spreading too much in the oven. It is a simple trick that always helps my cookies turn out perfect.More tips to consider:
- If I chill the dough longer, even up to two days, I let it sit on the counter for about 30 minutes before rolling and baking. This makes it easier to scoop and shape.
- When I am making more than one batch, I always wait for the baking sheet to cool completely before reusing it. Putting dough on a hot pan makes the cookies spread too much.
- The easiest way to shred the carrots is with a box grater or a food processor. Both get the job done quickly.
- If I want softer oats, I just pulse the rolled oats in a food processor a few times. It makes the cookies more tender without changing the flavor.
- I never use melted butter for this recipe, because it makes the cookies spread too thin. Softened butter at room temperature works perfectly.
- This recipe only needs a couple of carrots. I usually save the rest for dinner, snacks, or another recipe later in the week.