These carrot cake cookies combine the cosy warmth of spiced carrot cake with the portability of cookies. Properly squeezing grated carrots prevents sogginess, while gentle folding maintains a tender crumb structure. Rolled oats add bite, and walnuts lend a nutty crunch. Quick chilling and short baking create cookies that are soft inside, lightly golden outside, and full of flavour.
Ingredients
UNITSIngredients
1¼ cupsAll-purpose flour
½ teaspoonBaking powder
¼ teaspoonBaking soda
1 teaspoonGround cinnamon
¼ teaspoonGround nutmeg
¼ teaspoonSalt
½ cup (115 g)Unsalted butter, softened
¾ cupBrown sugar
1 largeEgg
1 teaspoonVanilla extract
1 cupCarrot, finely grated and squeezed
½ cupRolled oats
⅓ cupChopped walnuts
Follow
Directions
Description - Step 1
Step 1: Mix dry ingredients
Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Mixing evenly prevents clumps, ensures spices are distributed, and allows the cookies to rise consistently while baking. Set aside while preparing the wet ingredients.
Description - Step 2
Step 2: Cream butter and sugar
In a separate bowl, beat softened butter and brown sugar until light and creamy. Proper creaming traps air, giving the cookies a cake-like, tender structure rather than a dense texture.
Description - Step 3
Step 3: Incorporate egg and vanilla
Beat in the egg and vanilla until the mixture is smooth and slightly glossy. This step ensures emulsification, helping the butter and sugar combine with moisture evenly.
Description - Step 4
Step 4: Fold in grated carrot
Add the squeezed, grated carrot to the batter and mix gently. Removing excess moisture prevents the dough from spreading too much and keeps the interior soft and moist.
Description - Step 5
Step 5: Combine wet and dry ingredients
Add the dry ingredients to the wet mixture and fold gently until just combined. Avoid overmixing to prevent gluten development, which can make the cookies tough.
Description - Step 6
Step 6: Add oats and walnuts
Fold in rolled oats and chopped walnuts evenly. Oats add chew and structure, while walnuts provide crunch and nutty flavour without affecting moisture balance.
Description - Step 7
Step 7: Chill dough
Cover the dough and refrigerate to firm the butter. Chilling prevents excessive spreading in the oven and helps cookies maintain a uniform shape with a tender interior.
Description - Step 8
Step 8: Bake cookies
Preheat the oven to 180°C (350°F) and line a baking tray with parchment. Scoop tablespoon-sized portions, spacing them well. Bake until edges are set and centres remain soft.
Description - Step 9
Step 9: Cool cookies
Let cookies rest on the tray briefly before transferring to a wire rack. Cooling allows the crumb to set and the flavour to develop while keeping the cookies soft.