Carrot Oatmeal Raisin cookies are soft, tender cookies perfect for sharing. This recipe makes a big batch, so stock some in the cookie jar too.
The first time I saw the trailer for Disney’s Christopher Robin movie, my heart swelled. It looked so sweet, so endearing, like such a lovely celebration of childhood. I couldn’t wait to see it. So as soon as it came out – actually on Thursday for the local advance screening – we saw it. And it was every bit as wonderful as I thought it would be. Perhaps even more so.
Pooh, Tigger, Roo, Rabbit, Eeyore, Kanga, Owl and Piglet … they are the characters of childhood. They are sweet, warm-hearted, silly friends to every child that encounters them.
And I think to think that if they visited me here in Maine, Rabbit would be thrilled at these cookies, which are filled with carrots and raisins, egg-free and all around tasty. Perhaps the others would love them too.
These are tender cookies. Easy and not entirely unhealthy. Kind of a boon in the cookie realm.
I hand-grate carrots for this recipe, but a food processor would make quick work of the task. Typically, I make the pieces larger. But if you want the carrots to disappear into the cookies more, opt for a finer size. The plump raisins add extra sweetness to the cookies, while the oatmeal makes them soft and comforting.
A medium cookie scoop ensures that they scoop out in a uniform size and shape each time. Bake the cookies on a parchment-lined baking sheet for best results. The parchment helps keep the cookies from overcooking on the bottom.
These are perfect for filling the cookie jar this summer. And perhaps for nibbling on during a party with your most tiggeriffic friends.
These are tender cookies, filled with carrots, oatmeal and raisins. Easy and not entirely unhealthy. Kind of a boon in the cookie realm.
- 1 cup unsalted butter , softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 2 cup all-purpose flour
- 2 cup rolled oats
- 1 cup grated carrots
- 2 tsp baking soda
- 1 tsp kosher salt
- 2 tbsp hot water
- 1/2-3/4 cup raisins
Preheat oven to 375 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugars and cream together until smooth.
In a large bowl, combine the flour, oats, carrots, baking soda and salt, stirring until well combined. With the stand mixer running on its lowest speed, add the flour mixture a little at a time until fully combined.
Add the hot water to the stand mixer and mix until smooth. Add the raisins and mix until just combined.
Use a medium cookie scoop, or two tablespoons, to drop the cookie dough in mounds on a parchment-lined baking sheet.
Bake for 8-10 minutes until golden.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.