Description
Delicious and chewy carrot oatmeal cookies with hints of cinnamon and optional mix-ins.
Ingredients
Scale
- 1 large egg
- 1/2 cup unsalted butter (softened, 1 stick)
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1 teaspoon allspice
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- pinch salt (optional and to taste)
- 1 cup all-purpose flour
- 1 cup old-fashioned whole rolled oats (NOT instant or quick cook)
- 1/2 teaspoon baking soda
- 3/4 heaping cup grated carrots (loosely packed)
- 1/2 to 2/3 cup butterscotch chips or white chocolate chips (optional)
- 1/2 cup raisins or nuts (optional)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, sugars, and vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
- Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
- Add the carrots and beat to incorporate, about 30 seconds.
- Add the optional butterscotch chips or raisins, and beat to incorporate, about 30 seconds.
- Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out mounds of dough (I made 22) and place them on a large plate. Flatten mounds just slightly with the heel of your hand.
- Cover the plate with plastic wrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is too soft and moist until chilled, or cookies will spread dramatically.
- Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside.
- Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes, or until tops have just set, slightly underbaked and glossy in the center. Cookies firm up as they cool, baking too long results in cookies that are too crisp.
- Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.
Notes
- For chewier cookies, avoid overbaking.
- Trays can be rotated halfway through baking for even results.
- Chill the dough for best texture.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg