Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup old-fashioned rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
For the Cream Cheese Drizzle (optional):
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk or heavy cream
Directions:
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Dry Ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with both the brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
- Add Dry Ingredients: Gradually mix in the dry ingredients, stirring until combined.
- Fold in Carrots, Oats, and Add-ins: Fold in the grated carrots, oats, and optional walnuts and raisins.
- Scoop and Bake: Use a spoon or cookie scoop to drop dough balls (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden and a toothpick comes out clean.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optional Cream Cheese Drizzle:
- Make the Drizzle: In a small bowl, whisk together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
- Drizzle Over Cookies: Once the cookies have cooled, drizzle the cream cheese glaze over the top for that signature carrot cake touch.