Thick and Chewy Oatmeal Chocolate Chip Carrot Cake Cookies

The perfect non-cakey carrot cake cookies! Thick and chewy spiced carrot cake cookies with oatmeal and chocolate chips throughout.

The perfect non-cakey spiced carrot cake cookies with oatmeal and chocolate chips throughout! Recipe at bakedbyrachel.com

We had a split weekend… gorgeous and gloomy. So we clearly took full advantage of the gorgeous day, spending the better part of the day outside. But who knew you could get too much sun so early in the season? Oops. I’ll know better next time. My ghostly white winter skin apparently wasn’t ready for an extended time in the sun.

As much as we were looking forward to having two gorgeous days in a row. Sunday proved to be gloomy and rainy until almost dinner time when the rain stopped and the sun came out. Boo! Get your act together Mother Nature. We’ve been deprived of playing outside for too long.

I’m sure I’m not the only one itching to spend as much time as humanly possible outside now that it’s warming up. Have you been taking advantage of the nice Spring weather?

The perfect non-cakey spiced carrot cake cookies with oatmeal and chocolate chips throughout! Recipe at bakedbyrachel.com

And in other news… COOKIES!

After making soft batch chocolate chip carrot cake cookies, I had to make another version.

These are for the oatmeal cookie lovers. Big, thick and chewy cookies. Spiced carrot cake cookies that are chewy, not cakey, and are loaded with chocolate chips and oatmeal! So much flavor and a perfect snack or dessert for Spring!

There aren’t nearly enough Springtime cookies, so be sure to add this to the short list of must makes!!

The perfect non-cakey spiced carrot cake cookies with oatmeal and chocolate chips throughout! Recipe at bakedbyrachel.com

Thick and Chewy Oatmeal Chocolate Chip Carrot Cake Cookies

The perfect non-cakey carrot cake cookies! Thick and chewy spiced carrot cake cookies with oatmeal and chocolate chips throughout.
Prep Time10 mins
Cook Time15 mins
Total Time2 hrs
Course: Dessert
Cuisine: American
Keyword: Cookie
Servings: 7 cookies

Ingredients

  • 1/4 C unsalted butter softened
  • 1/4 C granulated sugar
  • 1/4 C light brown sugar
  • 1/4 C carrots finely shredded
  • 1 large egg
  • 1/4 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/8 tsp all spice
  • 1/4 tsp nutmeg
  • Pinch of ground cloves
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 C and 2 Tbsp all purpose flour
  • 3/4 C old fashioned oats
  • 1/2 C semi-sweet chocolate chips

Instructions

  • In the bowl of a stand mixer, cream together butter and sugars. Mix in finely shredded carrots, vanilla and eggs. With mixer running on low, add remaining dry ingredients in (reserving chocolate chips), mixing until no streaks remain. Stir in chocolate chips. Cover and chill dough 2-4 hours.
  • Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Using a large cookie scoop, scoop and place dough 2-inches apart. Using the palm of your hand, firmly press down to create a 1/2-inch thick disc of cookie dough.
  • Bake for 14-16 minutes or until edges are lightly golden. Allow cookies to rest for 2 minutes prior to transferring to a wire rack to cool completely.
  • Store cookies in an airtight container.

Notes

This is a wet dough, it needs to chill until it can be easily handled and is no longer wet or sticky. If your dough has chilled too long, allow it to warm slightly at room temperature.
An original recipe from Baked by Rachel

Stay Connected


33 Responses to “Thick and Chewy Oatmeal Chocolate Chip Carrot Cake Cookies”

Leave a Comment