Carrot Oatmeal Cookies
The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I have vivid memories of my parents telling me to “eat my carrots” as a kid, and while I can’t imagine these Oatmeal Carrot Cookies were what they had in mind, I’d like to think that they count!
Whether you’re prepping for the Easter bunny or simply looking to bake something light and seasonal, these treats are sure to satisfy your sweet tooth this spring.
The featured ingredient in these cookies is shredded carrots and while that may sound odd for a baked good, butterscotch chips and Heinen’s assortment of warm spices give this dessert the sweet flavor you crave in a cookie.
As per usual, Heinen’s saved me lots of time standing over a mandolin with their convenient pre-shredded carrots, which can be found freshly packaged in the Produce Department.
Mixed, rolled, scooped and baked with old fashioned oats, sliced almonds and butterscotch chips, this is not your average oatmeal cookie!
Carrot Oatmeal Cookies
Servings: 24 Cookies
Ingredients
- 1 ½ cup Heinen’s old fashioned oats
- 1 cup all-purpose flour
- ¾ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. Heinen’s ground cinnamon
- 1/2 tsp. Heinen’s ground nutmeg
- 1/2 tsp. Heinen’s ground ginger
- 1/4 tsp. Heinen’s ground cloves
- 1/2 tsp. kosher salt
- 1/2 cup Heinen’s unsalted butter, melted and cooled
- 1/4 cup turbinado raw sugar
- 1/2 cup Heinen’s brown sugar, packed
- 1 large Heinen’s cage free egg
- 1 cup shredded carrots
- 1/2 cup butterscotch chips
- 1/2 cup sliced almonds, if desired
- 1 tsp. vanilla
- 2 Tbsp. cold water, if needed to shape the dough
Instructions
- In a large mixing bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
- In a medium-size mixing bowl, whisk together the melted and cooled butter, turbinado sugar and brown sugar. Add the egg and vanilla and whisk well, then stir in the carrots and almonds.
- Add the wet ingredients to dry ingredients and stir until well incorporated.
- Fold in the butterscotch chips.
- Cover the bowl and chill in the fridge for at least 2 hours.
- Preheat the oven to 350° F and line a baking sheet with parchment paper.
- Portion the dough into balls using a cookie scoop. Place each dough ball 2 inches apart on the lined baking sheet. Flatten each dough ball slightly to ensure even baking.
- Bake for 12-15 minutes, checking for doneness after 10 minutes.
- Remove from the oven, cool and enjoy!
