Carrot Cake Cowboy Cookies

Carrot Cake Cowboy Cookies recipe - Cookies meet carrot cake in these big chewy cookies packed with goodies like shredded carrots, coconut, and white chocolate chips.

Carrot Cake Cowboy Cookies. As a writer, the alliteration – all those C’s – pleases me. As a mother, the hidden veggies and other good stuff packed in there pleases me. As a cookie lover, well … I’m just plain pleased.

Carrot Cake Cowboy Cookies - Cookies meet carrot cake in these big ol', packed-full, palm-size cookies

These are serious cookies. Large, in charge, and chock full of all kinds of goodies, cowboy cookie style.

I have a more traditional cowboy cookie recipe that my family and I love, but this time, I thought I’d take them to Carrot Cake Town – the meanest town in the west. Just kidding. It’s actually the most delicious town.

Carrot Cake Cowboy Cookies - Cookies meet carrot cake in these big ol', packed-full, palm-size cookies

So here’s what we’ve got. From the cowboy cookie side, we’ve got the standard cookie base – butter, brown sugar, eggs, vanilla. Oats, because that’s a cowboy cookie thing. On the carrot cake side, we’ve got carrots (of course) and coconut, plus raisins if you wish. And then some white chocolate chips, to boot.

Get it? Boot? Cowboy cookies? Sorry.

Carrot Cake Cowboy Cookies - Cookies meet carrot cake in these big ol', packed-full, palm-size cookies

Carrot Cake Cowboy Cookies - Cookies meet carrot cake in these big ol', packed-full, palm-size cookies

These are serious cookies – each about as big as the palm of an adult hand. I just have this weird belief that cowboy cookies should be kind of giant. You can make certainly make them smaller, if you wish. I usually churn out a few smaller ones for my toddler, lest she be eating a cookie nearly the size of her head.

Carrot Cake Cowboy Cookies - Cookies meet carrot cake in these big ol', packed-full, palm-size cookies

Dear Cowboy Cake Carrot Cookies: I’m your huckleberry.

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Carrot Cake Cowboy Cookies

Cookies meet carrot cake in these big ol', packed-full, palm-size cookies that are perfect for the snacktime quick-draw. The raisins and white chocolate chips are listed as optional, but I highly recommend including at least one of them.


Ingredients:


  • 1 cup (2 sticks) unsalted butter, room temperature

  • 1/2 cup granulated sugar

  • 1 cup packed dark brown sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 1/2 cups whole wheat flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon nutmeg

  • 1/2 teaspoon ginger

  • 2 cups rolled oats (quick-cooking are fine)

  • 2 cups grated carrots (5-6 medium carrots, 1/2 pound)

  • 3/4 cup shredded coconut

  • 1 cup raisins (optional)

  • 1 cup white chocolate chips (optional)


Directions:


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper.

  2. In the bowl of a stand mixer affixed with the paddle attachment or in a large bowl using a hand mixer, add the butter and sugars. Beat at medium speed until paler and fluffy, about 1 minute. Add the eggs and vanilla. Beat until combined.

  3. Set a large fine-mesh sieve over the bowl with the butter/sugar mix. Add the flour, baking soda, salt, cinnamon, nutmeg, and ginger to the sieve and then gently shake over the butter mixture. Return bowl to the stand mixer (or return hand mixer to the bowl) and beat on low just until combined. Add the oats, carrots, coconut, raisins if using, and white chocolate chips if using.

  4. Scoop in 1/2 cup increments onto prepared baking sheet (I use a trigger-handled ice cream scoop), about 3 inches apart. I fit six onto a large baking sheet. With fingers, press gently to flatten. Bake until golden brown and set, about 15 minutes. Don't underbake, otherwise they may crack or fall apart after cooling. Let sit on baking sheet for about five minutes, then, using a spatula, carefully transfer to a wire rack to cool completely.

  5. Cookies keep in an airtight container at room temperature for 3-4 days, or they can be frozen for up to a couple of months.


 


 


You can also make smaller cookies, but they will take less cooking time. I recommend checking for doneness at around the 9-10 minute mark. Also, I generally dislike nuts in my baked goods so I leave them out of the recipe altogether, but if you're a nut fiend, by all means, throw some in!


All images and text © for Kitchen Treaty.

Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.