With this quarantine fully in place, I wanted to make something classic for Easter to help it feel a little more normal. With that being said, I also didn’t want to have an entire carrot cake for the 4 of us so I decided to bake up some oatmeal carrot cake cookies to share with our wonderful neighbors. These cookies are so good and you can customize them with lots of different add ins.
Oatmeal Carrot Cake Cookies
- 2 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 1/8 tsp ground clove
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar (I used dark but light will also work)
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup finely shredded carrots
- 1/2 cup carrot puree (Just finely shred a cup of carrots and add a little bit of water to a blender)
- 3 cups old fashioned oats
- 1 cup white chocolate chips plus more for drizzle
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a medium bowl, combine the flour, salt, baking soda, baking powder, cinnamon and clove. Set aside.
In a large bowl, beat the softened butter and both sugars until well combined.
Add in the eggs and vanilla and mix well.
Fold in both types of carrots.
Fold in the oatmeal and white chocolate chips just until combined.
Using a cookie scoop or tbsp, drop rounded dough about 2 inches apart on cooking sheet.
Bake for 10-12 minutes or until edges are barely beginning to brown. Remove from oven and allow to rest on cookie sheet for 2 minutes.
Remove from cookie sheet to cooling rack.
Once cookies are cooled, melt about a cup of white chocolate chips per the bag instructions and drizzle over cookies.