Carrot Cookies

  • Yield 4

Carrot cake fans will love these crunch carrot and oatmeal drop cookies. Great for an after-school snack.


1 cup unbleached flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (1 stick) butter or margarine
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 teaspoon vanilla
1 egg
1 cup quick-cooking oats
3/4 cup medium-fine chopped walnuts
1/2 cup flaked coconut
1/2 cup finely grated carrots


  1. Stir the flour with a fork to aerate before measuring. Mix the flour, baking powder and baking soda together, set aside.
  2. Beat the butter, sugar, brown sugar and vanilla in a mixing bowl until creamy. Add the egg and beat until blended.
  3. Stir in the flour mixture, oats, walnuts, coconut and carrots.
  4. Drop by rounded teaspoonfuls 2 inches apart onto a buttered cookie sheet.
  5. Bake at 350 degrees for 12 to 15 minutes or until light brown.
  6. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely.

Recipe reprinted with permission from the Junior League of Baton Rouge, Inc., River Road Recipes IV: Warm Welcomes, Entertaining Menus from Our Homes to Yours (the Junior League of Baton Rouge, Inc., 2004)



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