Ingredients
- ¾ cup butter, softened
- ¾ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¼ teaspoon ground cloves
- 2 cups rolled oats
- 1 cup shredded carrots
- ½ cup raisins
- ¼ cup chopped walnuts
- 1 tablespoon coarse sugar, or as needed
Why This Recipe Is So Delicious
Chef's Cooking Tips
- Chill the dough before baking to prevent the cookies from spreading too much.
- Use rolled oats instead of instant oats for a chewier texture.
Step 1
Warm your oven to 375°F (190°C) and line a baking sheet with parchment paper to keep the cookies from sticking. In a bowl, cream together the butter and brown sugar using an electric mixer until the mixture is smooth and fluffy. Then, add the egg and vanilla extract and mix until everything is well combined.
Step 2
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves. Gradually add this dry mix into the butter mixture, stirring just until everything comes together. Next, fold in the oats, grated carrots, raisins, and walnuts gently so they’re evenly distributed in the dough.
Step 3
Scoop out large spoonfuls of dough and drop them onto your prepared baking sheet. If you like, sprinkle a bit of coarse sugar on top for a nice crunch. Pop the cookies in the oven and bake for about 10 to 12 minutes, or until the edges turn a light golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy!
