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Carrot Cake Cookie Recipe

Ingredients

  • 1/2 lb unsalted butter, room temperature
  • 1 cup brown sugar, lightly packed
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 2 tsp carrot cake flavoring *optional
  • 1 cup finely grated carrots *freshly grated
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 1 1/2 tsps cinnamon
  • 1 tsp salt
  • 3 cups old-fashioned oatmeal
  • 1 1/2 cups Thompson raisins
  • 1/4 cup pecan pieces

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and both sugars together on medium-high speed until light and fluffy.
  • With the mixer on low, add the eggs and vanilla and mix. You may need to scrape down the sides of the bowl occasionally.
  • Add in the grated carrot and mix.
  • Sift the flour, cinnamon, baking powder and salt together in a medium bowl.
  • Add the flour to the mixer with the speed on low. Then slowly add the oats, raisins and pecans and mix until just combined.
  • Using a small ice-cream or portion scoop, drop mounds of dough onto baking sheets lined with parchment paper. Flatten the cookie dough slightly with a dampened hand.
  • Let the cookie dough chill in the fridge for about 1/2 hour.
  • Bake for 12-15 minutes, until lightly browned. Let cool and enjoy!

Notes

Makes approximately 24 cookies.