Carrot oatmeal cookies

Name: Carrot oatmeal cookies
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Yield: 12
Ingredients: 120 g butter, softened; 100 g light brown soft sugar; 50 g caster sugar; 1 British Blacktail Medium Free Range Egg; 125 g plain flour; 125 g rolled oats; ½ tsp ground cinnamon; ¼ tsp ground ginger; ¼ tsp baking powder; ¼ tsp bicarbonate of soda; 75 g carrots, peeled; 50 g walnuts, finely chopped

These oatmeal cookies also include grated carrots and slightly sweet walnuts. They are finished with a cream cheese glaze.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves12
CourseSnack
Prepare20 mins
Cook14 mins
Total time34 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

120g butter, softened
100g light brown soft sugar
50g caster sugar
1 British Blacktail Medium Free Range Egg
125g plain flour
125g rolled oats
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp baking powder
¼ tsp bicarbonate of soda
75g carrots, peeled
50g walnuts, finely chopped

For the glaze

75g icing sugar, sifted
25g cream cheese
2 tsp milk (approx. 1-2 tsp)

Method

Combine the butter and both sugars in a bowl with a wooden spoon or the bowl of a stand mixer fitted with the paddle attachment. Beat for a few minutes until well combined, then add the egg and mix again.
In a separate bowl, mix together the flour, oats, cinnamon, ginger, baking powder and bicarbonate of soda. Once combined, add to the wet mixture and mix until a thick dough forms.
Grate the carrots into a sieve, then squeeze firmly over the sink to remove some moisture. Add the squeezed carrots to the cookie dough with the walnut pieces, then stir until evenly distributed throughout the mixture. Chill the dough, covered, for at least 30 minutes.
Preheat the oven to 180ºC, gas mark 4 and line 2 large cookie sheets or baking trays with baking parchment. Use a dessert spoon to scoop balls of dough and roll between your hands to shape. Arrange on the baking tray, allowing room to spread out.
Bake the cookies for 12-14 minutes for soft cookies, or a little longer for crunchy ones. Allow to cool briefly on the tray, then transfer to a cooling rack to cool completely (the bottoms will become soggy if you leave them on the baking tray).
Mix all the glaze ingredients together, adding only enough milk to form a runny, smooth consistency. Drizzle freehand or spoon into a piping bag to decorate. Keep in an airtight container for up to 2 days.