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.
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
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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