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–+ servings
Pile of carrot cake cookies on a round, black wire cooling rack.
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4.60 from 5 votes

Soft and Chewy Carrot Cake Oatmeal Cookies

Soft and chewy oatmeal cookies loaded with freshly shredded carrots, white chocolate chips and walnuts are a fun twist on carrot cake.
Prep Time15 minutes
Cook Time15 minutes
Chill time2 hours
Total Time2 hours 30 minutes
Course: Dessert, Desserts
Cuisine: American
Servings: 24 cookies
Calories: 217kcal
Author: Jessica Lawson

Equipment

Ingredients

  • 2 cups Bob's Red Mill Organic All Purpose Flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ½ cup butter softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs one whole and one yolk
  • 1.5 teaspoons vanilla extract
  • 1 cup Bob's Red Mill Organic Old Fashioned Rolled Oats
  • 1 cup finely shredded carrots about 2 medium carrots
  • 2 cups white chocolate chips
  • 1 cup chopped walnuts

Instructions

  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, ground cinnamon and ground ginger.
  • In the bowl of a stand mixer (or with a hand mixer) cream together butter, brown sugar and granulated sugar. Beat in vanilla extract, one whole egg and one egg yolk.
  • Add the flour mixture to the wet ingredients and mix on low until just combined.
  • Use the small holes on a box grater to finely shred carrots. Add grated carrots and oats to the bowl and mix until just combined. Stir in white chocolate chips and walnuts.
  • Use a cookie scoop to measure out two tablespoon balls of cookie dough. Place dough balls on a parchment lined sheet pan, cover and chill in the refrigerator for at least two hours.
  • Preheat the oven to 350 degrees f. Place cookie dough balls at least two inches apart on a parchment-lined baking sheet.
  • Bake for 12-15 minutes, rotating cookie sheet halfway through, until edges are lightly golden brown and tops are no longer shiny. Cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

Store completely cooled cookies in an airtight container on the counter for up to five days. Baked cookies can be frozen for up to three months.

Nutrition

Serving: 1cookie | Calories: 217kcal | Carbohydrates: 32g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 110mg | Potassium: 127mg | Fiber: 1g | Sugar: 20g | Vitamin A: 925IU | Vitamin C: 0.5mg | Calcium: 59mg | Iron: 1mg