Ingredients for Oatmeal Carrot Cookies
- Quick Cooking Rolled Oats
- Carrot
- All Purpose Flour
- 1/2 cup molasses
- Whole Wheat Flour
- Brown Sugar
- Nonfat Dry Milk Powder
- Solid Shortening
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Ground Nutmeg
- Ground Cinnamon
- 1 large egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Oatmeal Carrot Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Oatmeal Carrot Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon.
- In a large bowl, cream together the shortening (or butter) and sugar until light and fluffy.
- Beat in the molasses and then the egg until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the grated carrots, vanilla extract, and rolled oats.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
188g
Fat
20g
Carbs
34g
