Chewy Carrot Cake Cookies (Print Version)

Soft, chewy cookies loaded with fresh carrots, warm spices, oats, and optional nuts for a cozy homemade treat.

# What You 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 Make It:

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 (if using) 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 Hints:

01 -
  • They deliver all the cozy flavors of carrot cake without waiting an hour for something to bake and cool
  • The texture is perfectly chewy with little bits of crunch from nuts and sweetness from raisins
  • These cookies freeze beautifully, making them perfect for sudden cravings or unexpected guests
02 -
  • Grating the carrots finely is crucial because larger pieces create wet spots in the cookies
  • Underbaking slightly is the secret to keeping them chewy days later
  • The dough firms up in the fridge, so chill it for thirty minutes if your kitchen is warm
03 -
  • Use the smallest holes on your box grater to get carrots that practically melt into the dough
  • Room temperature ingredients incorporate better and prevent cookies from spreading too thin

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