Description
Chewy and flavorful carrot cake cookies loaded with butterscotch chips, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 cups grated carrots
- 1 cup old-fashioned oats
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine dry ingredients by whisking together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Cream butter with brown sugar and granulated sugar until light and fluffy.
- Incorporate eggs one at a time, mixing well after each addition.
- Combine the dry ingredients into the butter mixture and mix until just combined.
- Fold in the grated carrots, old-fashioned oats, and butterscotch chips.
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden and center feels set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Consider using raisins or walnuts for extra texture. Cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: carrot cake cookies, cookies, dessert, baking, butterscotch