Carrot Cake Cookie Recipe

Ingredients

• 1 cup (2 sticks) salted butter, softened
• 1 cup granulated white sugar
• ½ cup firmly packed light brown sugar
• 1 cup matchstick carrots (finely chopped if preferred)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1½ teaspoons salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• 2 cups all-purpose flour
• 1 cup quick or old-fashioned oats
• ¾ cup white chocolate chips
• ½ cup chopped pecans

Instructions

1. 1

   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.

2. 2

   Cream butter and sugars in a large mixing bowl with an electric mixer until light and fluffy, about 2–3 minutes.

3. 3

   Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

4. 4

   Fold in the matchstick carrots until evenly distributed.

5. 5

   In a separate bowl, whisk together salt, baking soda, cinnamon, nutmeg, and flour. Gradually add to the wet mixture, stirring just until no dry streaks remain.

6. 6

   Stir in oats, white chocolate chips, and chopped pecans.

7. 7

   Drop heaping tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart.

8. 8

   Bake for 10–13 minutes, until edges are lightly golden but centers are still slightly soft.

9. 9

   Cool on the baking sheet for 3–4 minutes before transferring to a wire rack. Tip: slightly underbake for extra soft cookies.