Soft carrot cookies (Print Version)
# Ingredients:
→ For the dough
01 -
1 cup unsalted butter, melted and cooled slightly
02 -
1 ½ teaspoons cinnamon
03 -
2 large eggs, at room temperature
04 -
1 tablespoon cornstarch
05 -
1 cup raisins
06 -
1 teaspoon salt
07 -
3 cups rolled oats
08 -
1 ½ cups light brown sugar, packed
09 -
1 ¾ cups all-purpose flour
10 -
2 teaspoons vanilla extract
11 -
1 teaspoon baking soda
12 -
1 ½ cups finely shredded carrots
→ For the optional topping
13 -
Cream cheese topping (as needed, check notes)
14 -
½ cup finely chopped nuts (optional)
# Instructions:
01 -
In a medium bowl, stir together the flour, cinnamon, baking soda, salt, and cornstarch. Set aside for now.
02 -
In a large bowl, use a mixer to beat together the melted butter and brown sugar on high speed for about 2 minutes. Scrape down the sides of the bowl if needed. Add the eggs and vanilla, then mix again for another minute.
03 -
Gently combine the dry mixture with the wet ingredients on a low setting—just until it's incorporated. Add the oats and stir on low speed. Finally, mix in the grated carrots and raisins by hand.
04 -
Wrap the bowl with plastic wrap and place it in the fridge. Let it sit for at least an hour.
05 -
Preheat your oven to 350°F. Grab a baking sheet and line it with parchment paper. Keep it aside while you prep the cookies.
06 -
Scoop out small portions of dough (roughly 2-3 tablespoons each) and drop them onto the prepared sheet.
07 -
Pop the cookies into the oven for about 11-13 minutes. Don’t overbake them. The edges should look lightly golden while the centers might still look tender—they’ll set up as they cool.
08 -
After baking, let the cookies sit on the tray for 5 minutes. Then, transfer them to a cooling rack so they can cool completely.
09 -
If you’d like, whip up half a batch of my cream cheese topping and spread it on the cooled cookies. Sprinkle with the chopped nuts if you’re feeling extra fancy.
# Notes:
01 -
Think of these cookies like a carrot cake married to an oatmeal treat! Chewy oats and juicy raisins in every bite. Top them with creamy frosting and a sprinkle of nuts, and they’re perfect for snacking on the go.
02 -
Cream cheese topping: If you'd love to add a creamy layer, make half of our homemade topping recipe (highly recommended). Toss in ½ cup finely chopped pecans or walnuts if you'd like a crunchy garnish.
03 -
Storing: These cookies stay fresh in the fridge for up to a week when kept in an airtight container. For longer storage, freeze them for up to 3 months. Let them sit at room temp for 15 minutes to get soft again before enjoying.
04 -
Freezing the dough: Got extra dough? Freeze it for up to 3 months. Shape it into balls before freezing. When baking straight from frozen, just add 1-2 extra minutes.
05 -
Don’t use quick-cooking oats—they soak up too much liquid, which leaves the cookies dry and crumbly.