Carrot Cake Cookies
by Sarah Waldman
Photography by Elizabeth Cecil
Enjoy the taste of carrot cake but in the ease of a cookie! I love the autumnal, nutty flavor of these cookies and they taste especially good when pulled from a backpack during a walk or with an afternoon cup of coffee. (This recipe makes about 16 cookies.)
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (8 tablespoons) butter at room temperature
- ½ cup sugar
- ½ cup light brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup shredded carrot
- 1 cup raisins
- ½ cup chopped walnuts
Preheat the oven to 350 degrees.
In a mixing bowl, combine the flour, oats, baking soda, and salt, and set aside.
In a separate bowl, beat the butter, sugar, and brown sugar until fluffy.
Add the eggs, one at a time, to the butter mixture, and then add in the vanilla, cinnamon, and nutmeg.
Fold the dry ingredients into the wet, and then stir in the carrot, raisins, and walnuts.
Line two baking sheets with parchment paper. Scoop tablespoon-sized dollops of cookie dough onto the prepared pans. Gently flatten the balls with your fingers.
Bake for 15-18 minutes. Let the cookies cool for at least 10 minutes before enjoying.