Carrot Cake Oatmeal Raisin Cookies

I was reallyyyy craving cookies the other day and thought why not add shredded carrots to oatmeal raisin cookies?! It's no secret that carrot cake is one of my all-time favorite desserts. I love all of the yummy flavors & textures. If you are looking for a cookie recipe to make as we transition into fall -- look no further!

I also like to think that these cookies are semi-healthy since they have carrots, oats, walnuts, and raisins lol! That's probably debatable considering all of the butter and sugar. ;)

Carrots are super sweet so they are the PERFECT addition to classic oatmeal raisin cookies. Make sure to finely shred the carrots yourself! I tried using the store-bought carrots that are shredded and they didn't turn out nearly as good. Enjoy y'all!

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Carrot Cake Oatmeal Rasin Cookies

Yields 16 servings
Prep time: 10 minutes
Cook time: 12-15 minutes

INGREDIENTS
1 stick unsalted butter, room temperate
1/2 cup dark brown sugar
1/2 cup granulated sugar
1 extra large egg, room temperature
1 teaspoon vanilla
1/2 teaspoon rum extract
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse kosher salt
1 1/2 cups old-fashioned oats
3/4 cup raisins
1 cup carrots, thinly shredded*
1/4 cup chopped walnuts

NOTES
*Thinnly shred the carrots yourself — don’t buy the pre-shredded kind that comes in a bag.

This recipe will also make 24 small cookies if you want to use a heaping tablespoon of dough.

I highly recommend making cookie sandwiches using cream cheese icing. See my recipe for Carrot Cake Sandwich Cookies.

Store in an air-tight container for 3-4 days.

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INSTRUCTIONS
Preheat the oven to 350 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, dark brown sugar, and granulated sugar on medium speed until light and fluffy.

With the mixer on low, add the egg and then the vanilla and rum extract.

In a separate bowl, combine the flour, baking powder, cinnamon, coarse kosher salt, and old-fashioned oats. Stir together and fold in the raisins.

With the mixer on low, slowly add the dry ingredients to the butter mixture.

Then add the freshly grated carrots and chopped walnuts until combined.

Bake for 12-15 minutes, until lightly browned.

Let the cookies cool for a few minutes and then transfer to a wire rack to cool completely.