Chewy Carrot Cake Cookies (Printer-friendly)

Soft, spicy cookies with classic carrot cake flavors, featuring grated carrots, warm cinnamon, nutmeg, oats, and optional nuts.

# What You’ll Need:

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

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

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)

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 to 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.

01 -

They taste exactly like carrot cake but are ready in half the time with way less effort
The texture is somehow both chewy and soft, like a cookie and cake had a perfect baby

02 -

Overbaking is the enemy, those centers need to stay soft to achieve the perfect chewy texture later
Grating carrots by hand takes forever but food processor shreds are too chunky and create weird texture pockets

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