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Carrot Oatmeal Cookies Recipe
Carrot Oatmeal Cookies Recipe photo by Taste of Home

Carrot Oatmeal Cookies Recipe

Publisher Photo
"I am always looking for tasty after-school and lunch box treats for my family. These carrot-flecked cookies my mom made when I was growing up now get a thumbs-up from my children."
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:72 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch
MAKES: 72 servings

Ingredients

  • 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

Nutritional Facts

1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Directions

  1. 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.
  2. 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.
Originally published as Carrot Oatmeal Cookies in Taste of Home February/March 2008, p17

Nutritional Facts

1 cookie equals 147 calories, 8 g fat (3 g saturated fat), 19 mg cholesterol, 133 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

Reviews for Carrot Oatmeal Cookies

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
MY REVIEW
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MY REVIEW
Reviewed Feb. 17, 2013

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.

MY REVIEW
Reviewed Jan. 15, 2012

Love it!

MY REVIEW
Reviewed Jun. 20, 2011

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!

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