Carrot Oatmeal Cookies Recipe

4 10 12
Carrot Oatmeal Cookies Recipe
Carrot Oatmeal Cookies Recipe photo by Taste of Home
Publisher Photo

Carrot Oatmeal Cookies Recipe

Read Reviews
4 10 12
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."
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch
MAKES:
72 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min./batch

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

Directions

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

Nutritional Facts

1 each: 147 calories, 8g fat (3g saturated fat), 19mg cholesterol, 133mg sodium, 18g carbohydrate (10g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 fat, 1 starch.

  • 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
  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

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Reviews forCarrot Oatmeal Cookies

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shecooksalot User ID: 5888460 58931
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
cindyost User ID: 2125334 206683
Reviewed Jan. 15, 2012

"Love it!"

MY REVIEW
KMcMillan18 User ID: 1257862 152190
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!"

MY REVIEW
maggieaw User ID: 4163584 62454
Reviewed Apr. 26, 2011

"Dont know what I did but these were not good-"

MY REVIEW
David12846 User ID: 3290236 141806
Reviewed Apr. 3, 2011

"147 calories for ONE cookie? And who eats just ONE cookie for a snack? A good majority of regular size candy bars have fewer calories than two of these cookies!"

MY REVIEW
jesusmyjoy User ID: 3133057 56888
Reviewed Apr. 2, 2011

"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."

MY REVIEW
Reddi User ID: 85848 152187
Reviewed Apr. 2, 2011

"It is alot of butter and sugar, but this also makes alot of cookies (double the amount of a regular recipe)."

MY REVIEW
homeschoolingcarol User ID: 4565404 120906
Reviewed Mar. 30, 2011

"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!"

MY REVIEW
fluffy213 User ID: 5772206 147076
Reviewed Jan. 29, 2011

"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!!"

MY REVIEW
slawgirl@hotmail.com User ID: 1724652 147065
Reviewed Jan. 16, 2009

"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."

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