Old Fashioned Carrot Cookies
These old-fashioned carrot cookies are thick and chewy full of sweet carrot, soft nuts and delicious fruit, perfect with a coffee or a cold glass of milk.
Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon ground
- ½ cup butter unsalted, softened
- ⅓ cup brown sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 cup carrot grated
- 2 cups old fashioned oats
- 1 cup dried pineapple I also like to sometimes use a mix of raisins and dried pineapple or just raisins.
- 1 cup pecans chopped
Instructions
- Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper or lightly oil the pan.
- Place flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl. Mix well until combined.
- With an electric mixer in a second bowl, cream together butter and brown sugar until light and fluffy, about 3 minutes. Add the eggs and vanilla then continue mixing until completely combined.
- Add the dry ingredients to the wet ingredients. Mix with an electric mixer until fully combined and a cookie dough forms.
- Pour the shredded carrots, oats, dried fruit, and pecans into the dough. Stir together until combined with an electric mixer or fold in by hand.
- With a medium cookie scoop, portion the cookie dough into balls and place on baking sheet with about two inches between the dough. Press each cookie dough ball down slightly with your hands.
- Bake the cookie dough balls for 13 to 15 minutes. The edges should be set and sstarting to brown, it's ok if the centers are still gooey. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5-10 minutes.
- Move cookies to a wire rack to finish cooling, then enjoy!
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.