These easy oatmeal carrot cookies are supremely moist, soft, and chewy without being cakey. I like my cake to be cakey, but never cookies. They’re loaded with texture from the carrots, oats, raisins, and butterscotch chips. The carrot cake cookies are pleasantly spiced, and just robust enough, but not overdone. Bland carrot cake is so unappetizing, and carrots desserts like this can stand up to a lot of spices without becoming overpowered. In fact, they necessitate a heavier hand when adding spices. These carrot oatmeal cookies are a new favorite and are some of the best cookies I’ve made all year, and I bake a new cookie recipe nearly every week. In large part due to the spices used, they remind me of a perfect slice of carrot cake, minus any cakiness, and I kept reaching for one more. One more. They have soft, tender interiors with chewy edges. They stay moist for days and get softer the second and third day because brown sugar is hydrophilic (absorbing atmospheric moisture), rather than drying out. Juicy raisins, oats, carrot shreds, and sweet butterscotch chips lend so much chew factor and texture. I live for those thick, dense, loaded-up cookies.
Recipe Ingredients
To make this easy carrot cake oat cookies recipe, you’ll need:
Egg Unsalted butter Brown sugar Granulated sugar Vanilla extract Spices All-purpose flour Rolled oats Baking soda Grated carrots Butterscotch chips Raisins
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Carrot Oatmeal Cookies
Tips for Making These Cookies
Grating the carrots: I prefer to grate the carrots by hand with a box grater using the coarsest blade. It’s three-quarters of a cup, about two medium carrots, and takes one minute. Bagged shredded carrots from the grocery store just aren’t the same and it isn’t a job worthy of dirtying my food processor. Measuring grated carrots: I measure them by loosely piling them into a one cup measure, and as long as it’s at least three-quarters full, or a skimpy one-cup, that’s ideal. Scooping out the dough: After the dough comes together, I highly recommend using a medium 2-inch cookie scoop to form mounds and place them on a large plate. The dough is soft and messy and being able to dig into the mixing bowl as if it were a bowl of ice cream, using a scoop, is so much neater and easier.
More Spring Cookie Recipes:
All of my cookie recipes! Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired. Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Soft & Chewy Lemon Cookies — The cookies pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into. Frosted Springtime Sugar Cookie Bars — The bars are buttery soft in the middle with a bit of chewiness around the edges and have nice texture from the baked-in sprinkles. Cream cheese frosting and more sprinkles are the finishing touches. Softbatch Glazed Lemon Cream Cheese Cookies — These super soft, very lemony cookies are topped with a lemon glaze that adds to the pucker-up power! Strawberry Cookie Bars with Cream Cheese Frosting — The bars are incredibly easy to make because I used strawberry cake mix and it gives the bars exactly the consistency I want. Soft, chewy, and ironically not cakey. Frosted Soft Sugar Cookies — Super SOFT sugar cookies that just melt in your mouth!! To make things even better, they’re topped with the BEST sugar cookie frosting! The Best M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies! White Chocolate Macadamia Nut Cookies — These EASY white chocolate and macadamia nut cookies are the perfect combination of sweet, nutty, soft and chewy perfection! Orange Creamsicle Cookies — These cookies are so soft, buttery, tender, and just melt in your mouth! The dough is lightly perfumed with orange zest and there’s loads of white chocolate in every bite. They remind me of an Orange Creamsicle, but in cookie form! Originally published April 29, 2013 and republished March 27, 2020 with updated text.
