HOW TO MAKE IT :
- In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
- In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
- Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in the shredded carrots and raisins.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet.
- Bake for 11-13 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
- Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.
- If desired, make a half batch of my homemade cream cheese frosting. Spread over cooled cookies and sprinkle with walnuts.
Notes
- Cream Cheese Frosting- Use half a batch of our homemade cream cheese frosting, if you want your cookies frosted (HIGHLY RECOMMEND). We topped our frosting with ½ cup finely chopped pecans too.
- STORAGE: Store cookies in an airtight container, in refrigerator for up to a week. Freeze baked cookies for up to 3 months. To serve, take cookies out of refrigerator for 15 minutes before serving. This keeps them cold and flavorful, but not hard.
- FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add an additional 1-2 minutes to bake time for the frozen cookie dough.
- Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.
Nutrition Information:
Yield: 28Serving Size: 1 cookie
Amount Per Serving:Calories: 201Total Fat: 9gSaturated Fat: 4g
Trans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 136mgCarbohydrates: 28gFiber: 2gSugar: 14gProtein: 3g
