Description
Delightfully soft and flavorful Carrot Cake Cookies that combine the classic sweetness of carrot cake with the convenience of a cookie. These treats feature shredded carrots, oats, walnuts, and warm spices, baked to golden perfection. Optionally enhanced with cream cheese for extra richness, they make a perfect snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- 3/4 cup brown sugar, packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup finely shredded carrots
- 2 ounces cream cheese, softened (optional for frosting or filling)
Add-ins
- 1/2 cup chopped walnuts
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps incorporate air for tender cookies.
- Add Egg and Carrots: Beat in the egg until fully combined, then mix in the finely shredded carrots and cream cheese if you choose to use it, adding moisture and flavor.
- Combine Dry Ingredients: Stir in the flour, oats, baking soda, ground cinnamon, nutmeg, and salt until just combined, taking care not to overmix to keep cookies tender.
- Fold in Walnuts: Gently fold the chopped walnuts into the dough to evenly distribute the nuts throughout.
- Portion the Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 11-13 minutes or until the edges turn a gentle golden brown, indicating doneness.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For a classic carrot cake flavor, consider adding 1/2 cup of raisins or shredded coconut.
- The cream cheese is optional; omit it for a simpler cookie or incorporate it as a frosting or filling after baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To keep cookies soft longer, add a slice of bread in the storage container to retain moisture.
- Chopped walnuts can be substituted with pecans or omitted for a nut-free version.
