Oatmeal Carrot Cookies

Cooking with Jackie, Recipes

I can NOT get over how delicious these carrots are. I keep raving to everyone I meet about how sweet they are! I added them shredded to a stir fry this week and it started to caramelize deliciously because of the sweetness. So, I felt inspired to bake with them!

Carrot muffins I’ve done a hundred times before, so I wanted to find something that was a bit more cookie-shaped that I could dunk in tea. All the recipes I tried to look up were aiming for a “healthy” cookie by removing sugars – which is all well & good but not really what I was looking for. So I just used my usual oatmeal cookie recipe and made a few adjustments & these came out great!

Now that I have this base recipe I can’t wait to experiment with adding things – cinnamon and nutmeg for a spicier version, walnuts for variety, coconut for more texture – possibilities are endless. Let me know if you try any!

Bonus, these cookies made the perfect hiking snack – portable, delicious and high energy to keep you warm and moving as we get into colder days.

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Oatmeal Carrot Cookies

Prep Time 40 minutes
Cook Time 12 minutes

Ingredients

  • 1 cup butter, softened
  • 1 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 1/2 cup flour (I used Fat Chance Farmstead Red Fife flour)
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 1/2 cup oats
  • 1 1/2 cup shredded carrots
  • chocolate chips measure with your heart

Instructions

  1. Cream together the butter and brown & granulated sugar. Add eggs and vanilla and mix until fully combined and smooth.

  2. In a separate bowl, sift together the flour, baking soda and salt. Add to the wet ingredients in two additions, mixing until homogenous and all dry flour is absorbed.

  3. Add in oats 1/2 cup at a time, stirring well. This will take some elbow grease if stirring by hand!

  4. Finally, add the carrots and chocolate chips (or other additions) and mix in until evenly distributed.

  5. Cover the bowl and chill in refrigerator for at least 30 minutes.

  6. When ready to bake, preheat the oven to 375F and line a baking sheet with parchment. Roll dough into balls 1 – 1.5 inches in diameter. Place on the baking sheet at least 2 inches apart. Bake in the center rack of the oven for 10-15 minutes (I found about 12 was perfect for my oven), until edges are lightly browned.

  7. Carefully move to a cooling rack – wait a few minutes & then enjoy (I recommend with hot tea or cold milk)!