Chewy Carrot Cake Cookies (Printable)

Soft, spiced cookies packed with grated carrots, oats, and warm cinnamon-nutmeg flavors. Ready in 32 minutes.

# 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 11-13 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 bake in twelve minutes flat, which means you can have fresh cookies before someone even asks whats for dessert
The texture lives in this perfect middle ground between chewy oatmeal and soft cake, so you get the best of both worlds

02 -

Underbaking by just one minute makes all the difference between soft cookies and hard ones
Grating carrots on the smallest holes of your box grater releases more moisture for extra chewy texture

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