Old Fashioned Oatmeal Carrot Cookies are great for a lightly sweet dessert when you’ve got that craving for your grandma’s oatmeal cookies.
Every once in awhile, I just want a cookie. I don’t want it to be overly sweet or overly spiced. I just want to taste the yummy taste of oatmeal cookie goodness.
There are times when I need to bring out my grandma’s oatmeal cookie recipe. My mom says that this particular recipe was so popular because it doesn’t include cinnamon. Grandma was allergic to cinnamon.
So, although I love cinnamon, I decided not to alter the recipe. Sometimes you need authentic grandma, right?
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You’ll find that these cookies use very few ingredients. I’m not using cinnamon or nutmeg in this one. You get the full oatmeal taste, without anything extra.
The carrots in this oatmeal cookie recipe will provide some sweetness. They provide some pretty color as well!
If you don’t have carrots, try shredding some zucchini instead. Be sure to leave the peel on the zucchini when shredding because that will add a pretty color too.
Can I use Old Fashioned Rolled Oats Instead of Quick Cooking?
Yes! You can easily substitute old fashioned oats for quick cooking oats when used in baking recipes. I recommend that you pulse them little bit in the food processor before use.
If you don’t have a food processor, you could chop them a little with a chef knife instead. Or, you could live on the edge and use the old fashioned oats, without any chopping. Your secret is safe with me.
Substitution for Baking Powder
We’re still in a medical crisis and the grocery stores are still out of some ingredients. If you find yourself without baking powder, all is not lost. You can still enjoy these oatmeal cookies.
For each teaspoon of baking powder, mix together ½ teaspoon cream of tartar, ¼ teaspoon baking soda and ¼ teaspoon cornstarch and use that instead.
Substitution for Baking Soda
Baking powder is a quick and easy substitute for baking soda. If you need to substitute, you will need three times the amount of baking powder for the required baking soda.
For this recipe, you will need ½ teaspoon baking soda, so you will replace it with 1 ½ teaspoon (or ½ tablespoon) of baking powder.
Read more about substitutions at Life Hacker.
Variations and Add-ins
I will be making variations of this recipe very soon. We love cookies around here!
Coconut. I think I would like to try to replace the walnuts for shredded coconut. I love coconut.
Raisins. to give this recipe more of a carrot cake taste, try adding raisins. Golden raisins would be oustanding!
Pecans. Pecans and oatmeal work great together. Try replacing the walnuts for pecans.
Cinnamon. If you have a carrot cake craving, try adding cinnamon and nutmeg. Add a bit of cream cheese frosting and you’ll be all set.
More Cookie Recipes
I’m working on our Christmas cookie exchange list because these cookies will be perfect. Browse the Cookie recipes category, or try one of these.
- Unicorn Chip Cookies with Secret Ingredient
- Toffee and Chocolate Chip Cookies
- Cranberry and Pistachio Cookies
Old Fashioned Oatmeal Carrot CookiesTap to leave a star rating
For more information, be sure to check the recipe details in the attached 24Bite® post.
- 1 cup All Purpose Flour
- 1 cup Quick Cooking Oats
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ½ cup Unsalted Butter, softened (one stick)
- ½ cup Brown Sugar, packed
- 1 teaspoon Vanilla Extract
- 1 Egg, large
- ½ cup Chopped Walnuts
- ½ cup Carrot, shredded, about 1 large or 2 medium
- Cooking Spray, like Pam
- Whisk together flour, oats, salt, baking powder and baking soda in medium bowl until well combined.
- Beat butter, sugar and vanilla extract in large bowl until creamy.
- Add egg and mix well.
- Gradually add flour mixture, about one-half cup at a time, mixing well after each addition.
- Stir in walnuts and carrot until well mixed throughout.
- Cover and refrigerate dough for one hour.
- Preheat oven to 350℉.
- Cover cookie sheets with parchment paper and spray with cooking spray. Roll balls of dough, one tablespoon at a time and place on cookie sheet 2 inches apart. Spray a second parchment paper with cooking spray and place on top of the dough balls, spray side toward the dough balls. Press down with a glass or other object slightly in order to flatten a little then remove the second parchment paper. We used a 1" cookie scoop which makes it so much easier to get uniform cookies.
- Place remaining cookie dough back in the refrigerator during shaping of subsequent batches.
- Place cookies in preheated oven for 8 to 10 minutes or until edges are very lightly golden.
- Remove from oven and remove cookies to wire rack immediately to cool. Cool completely before storing. Makes two dozen cookies.
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