Oatmeal Carrot Cookies

30
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"A chewy oat cookie with shredded carrots and cranberries."

Original recipe yields 30 servings
OK

Nutritional

  • Serving Size: 1 (23 g)
  • Calories 78.8
  • Total Fat - 3.7 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 15.1 mg
  • Sodium - 73.4 mg
  • Total Carbohydrate - 10.3 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.6 g
  • Protein - 1.7 g
  • Calcium - 8 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 F. Line 2 cookie sheets with baking parchment.

Step 2

In a medium bowl mix the flour, rolled oats, cinnamon and baking soda together.

Step 3

In the bowl of a stand mixer or in a large bowl if mixing by hand, cream the butter, sugars and egg until light and fluffy.

Step 4

Add in the dry ingredients and mix again until well blended. Stir in shredded carrot and cranberries and mix well.

Step 5

Using 1 tbsp scoop, drop the dough on the prepared cookie sheet, about 3 inches apart.

Step 6

Bake one sheet at a time for 12 to 15 minutes or until golden brown at the edges. Allow the cookies to cool on wired rack.

Tips & Variations


No special items needed.

Related

QueenBea

I made these as instructed and they turned out perfectly. I served these up at a baby shower and everybody loved these.

review by:
(3 May 2015)