🥕 Spiced Carrot Oatmeal Cookies offer all the flavors of richly spiced carrot cake in cookie form! Soft, chewy, extremely moist, and not at all cakey, these cookies are loaded with oats, spices, grated carrots, and butterscotch chips. Easy to make, they’re perfect for Easter and spring!
Soft and Chewy Carrot Oatmeal Cookies
These carrot oatmeal cookies are some of the best cookies I’ve ever made, and I make a new cookie recipe nearly every week. Inspired by my carrot cake muffins, salted caramel carrot cake, and carrot cake loaf, these cookies are a carrot cake lover’s dream.
- Soft and Chewy (Not Cakey): These carrot oatmeal cookies bake up perfectly soft and chewy with tender centers and slightly crisp edges. They stay moist without turning cakey, which is exactly how a great cookie should be.
- Loaded with Texture: Each bite is packed with shredded carrots, hearty oats, juicy raisins, and sweet butterscotch chips. The combination creates thick, bakery-style cookies with plenty of chew and satisfying texture.
- Warm Carrot Cake Flavor: A comforting blend of spices gives these cookies that classic carrot cake flavor. The spices are noticeable but balanced, adding warmth without overpowering the sweetness.
- Soft for Days: These cookies stay soft and moist for days thanks to the brown sugar in the dough. In fact, they’re even better on the second and third day as the flavors deepen and the texture becomes even more tender.
Recipe Ingredients and Notes
To make this easy carrot cake oat cookies recipe, you’ll need:
- Egg
- Unsalted butter
- Brown sugar and granulated sugar
- Vanilla extract
- Spices: Cinnamon, allspice, ground nutmeg, ground cloves, and salt
- All-purpose flour
- Rolled oats: Rolled oats (aka old-fashioned oats) are a must. Instant oats (quick oats) are too powdery and would result in dry cookies
- Baking soda
- Grated carrots: I prefer to grate the carrots by hand with a box grater using the coarsest blade. It’s three-quarters of a cup, about two medium carrots, and takes one minute
- Mix-ins: I include butterscotch chips and raisins. If you don’t like raisins or butterscotch and prefer nuts, such as walnuts, pecans, or almonds, and white chocolate, or nothing at all other than just carrots, suit yourself. You can keep these carrot cake oat cookies classic or load them up with mix-ins
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Carrot Oatmeal Cookies
- Whisk the wet ingredients on medium-high speed until light and fluffy.
- Stir in the spices and dry ingredients.
- Scoop the cookie dough into mounds and place on a parchment paper-lined baking tray. I highly recommend using a medium 2-inch cookie scoop to form mounds and place them on a large plate.
- Chill for at least 3 hours to help solidify the batter.
- Bake on a prepared cookie sheet until the edges are set, the centers are just set, and the cookies are lightly golden brown. I strongly recommend baking the cookies at the lower end of the range. The carrot cookies firm up considerably as they cool, so don’t be afraid to pull them even if the tops look glossy and underdone. Overbaking will turn these softies into rocks, with overly browned bottoms.
Can I Frost Carrot Cake Cookies?
I don’t see why not! I’m not sure how much cream cheese frosting you’d need to make, but I bet the frosting I used on these Carrot Cake Cupcakes would work well here.
Carrot Oatmeal Cookies
Ingredients
- 1 large egg
- ½ cup unsalted butter, softened (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ teaspoons cinnamon
- 1 teaspoon allspice
- ¾ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- pinch salt, optional and to taste
- 1 cup all-purpose flour
- 1 cup old-fashioned whole rolled oats, (NOT instant or quick cook)
- ½ teaspoon baking soda
- ¾ heaping cup grated carrots, loosely packed
- ½ to ⅔ cup butterscotch chips, or white chocolate chips (optional)
- ½ cup raisins or nuts, (optional)
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with hand mixer), combine the egg, butter, sugars, vanilla, and beat on medium-high speed until light and fluffy, about 5 minutes.
- Stop, scrape down the sides of the bowl, and add the cinnamon, allspice, nutmeg, cloves, optional salt, and beat momentarily to incorporate.
- Add the flour, oats, baking soda, and beat until just combined, less than 1 minute.
- Add the carrots and beat to incorporate, about 30 seconds.
- Add the optional butterscotch chips, raisins, and beat to incorporate, about 30 seconds.
- Using a medium cookie scoop (about 2 tablespoons) or your hands, scoop out mounds of dough (I made 22) and place them on a large plate. Flatten mounds just slightly with heel of your hand.
- Cover plate with plasticwrap and refrigerate dough for at least 3 hours, up to 5 days, before baking. Dough is far too soft and moist, and is unsuitable for baking until it’s been chilled or cookies will spread dramatically.
- Preheat oven to 350F, line 2 baking sheets with Silpat Non-Stick Baking Mats, parchment, or spray with cooking spray; set aside. Space dough 2 inches apart (8 per tray) and bake for 9 to 11 minutes (I recommend the lower end of that range), or until tops have just set, even if slightly underbaked and glossy in the center. Cookies firm up as they cool, and baking too long results in cookies that set up too crisp and hard with overdone undersides (The cookies shown in the photos were baked for just over 9 minutes, with trays rotated at the 5-minute mark, and have chewy edges with pillowy, soft centers).
- Allow cookies to cool on the baking sheet for about 10 minutes before removing and transferring to a rack to finish cooling.
Notes
- As written, cookies are pleasantly spiced and robust, without being over-spiced, but dial down the amounts as written and adjust to taste if you’re particularly sensitive.
- Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.
- Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Spring Cookie Recipes:
Soft & Chewy Lemon Cookies — The cookies pack a powerful lemon punch, they’re soft and dense rather than cakey, and they’re thick enough to sink your teeth into.
Frosted Springtime Sugar Cookie Bars — The bars are buttery soft in the middle with a bit of chewiness around the edges and have nice texture from the baked-in sprinkles. Cream cheese frosting and more sprinkles are the finishing touches.
Softbatch Glazed Lemon Cream Cheese Cookies — These super soft, very lemony cookies are topped with a lemon glaze that adds to the pucker-up power!
Strawberry Cookie Bars with Cream Cheese Frosting — The bars are incredibly easy to make because I used strawberry cake mix, and it gives the bars exactly the consistency I want. Soft, chewy, and ironically not cakey.
Frosted Soft Sugar Cookies — Super SOFT sugar cookies that just melt in your mouth! To make things even better, they’re topped with the BEST sugar cookie frosting!
The Best M&M’s Cookies — These bakery-style M&M’s cookies are soft, chewy, buttery, and LOADED with M&M’s and chocolate chips. No one can resist these cookies!
White Chocolate Macadamia Nut Cookies — These EASY white chocolate and macadamia nut cookies are the perfect combination of sweet, nutty, soft and chewy perfection!
Orange Creamsicle Cookies — These cookies are so soft, buttery, tender, and just melt in your mouth! The dough is lightly perfumed with orange zest and there’s loads of white chocolate in every bite. They remind me of an Orange Creamsicle, but in cookie form!
Originally published April 29, 2013 and republished March 27, 2020 with updated text.
The cookies are our all-time favorite. However, I do not add the butterscotch chips as they are too sweet with the raisins added. The carrots and the oatmeal are wonderful together, but I try to keep them as healthy as possible. Love them!
Thanks for the 5 star review, Leigh, and I’m so pleased to hear these are an all-time favorite for you and that you simply omit the butterscotch chips.
great
Hi! I made these last week and, overall, they were amazing. They did end up a little flimsy and runny in the middle. I cooked them for over 9 minutes. I was curious, do you wring out the carrots at all? Thank!!
No I don’t but it’s also summer now and humid and baked goods tend to naturally just be more moist and soft. I also recommend King Arthur Brand flour if you can find it. Best for baking and really combats issues like this.
What are the measurement amounts for the raisins and butterscotch chips?
They are listed in the recipe card.