- 1 cup butter, softened
- 1 cup shortening
- 1-1/2 cups sugar
- 1-1/2 cups packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 cups shredded carrots
- 4 cups quick-cooking oats
- 3-1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 cup chopped walnuts
- 1 cup miniature semisweet chocolate chips
- In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours.
- Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 6 dozen.
Reviews for Carrot Oatmeal Cookies
"These were good cookies, but a little too soft for my taste. My family devoured them though! Luckily, the recipe makes a lot. Just not my personal taste."
"This is a very good, moist cookie. I found that they stuck together when stored in a zip lock bag at room temperature, BUT if kept in the freezer, they don't stick together and they are still soft and moist. A good solution!"
"Dont know what I did but these were not good-"
"Awesome cookies! I also substituted raisins for the choc chips but also added 2 teaspons of cinnamon, a cup of coconut and an 8 ounce can of very well-drained pineapple. Will make these often for "my turn" to take snacks to church."
"It is alot of butter and sugar, but this also makes alot of cookies (double the amount of a regular recipe)."
"Holy Moly...yeah, I guess anything with 2 cups of butter/shortening and THREE cups of various sugars would taste good. Throwing in some carrot does NOT make these a healthy cookie however. 147 calories per cookie!! Cut down on the butter and sugar A LOT and they will still taste wonderful but also be a lot healthier than the original version. And I love the idea another posted about using raisins instead of chocolate, thanks for the idea!"
"These cookies were great! I used Splenda brown sugar blend for the brown sugar and used a mix of 2/3 Splenda and 1/3 sugar instead of all sugar. I also used a mix of 1/2 whole wheat flour and 1/2 white flour. Added a little cinnamon too because it seemed necessary! They turned out nice and soft (I prefer my cookies soft) and not too sweet which for me is a good thing. Definitely hit the spot with a cold glass of milk!!"
"I substituted raisins for the nuts and choc chips and put in a bit of cinnamon and nutmeg and these were definately a hit. I took them to my shuffleboard game and they were gobbled up in minutes."