In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, ginger, cloves and salt.
In a medium mixing bowl, whisk cooled butter, granulated sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and nuts and stir in.
Combine wet ingredients with ddry ingredients and stir until well incorporated.
Cover bowl with cookie dough and chill for at least 2 hours.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Scoop cookie dough with 1.5 tablespoon size cookie scoop. Place 2" apart on sheet.
Bake for 8 to 10 minutes. Nine minutes was my magic number.
Recipe Notes
Shreed on the small hole side of your grater. You don't want long strings of carrots in your cookies. I do that in my The Best Moist Carrot Cake recipe too.
Nutrition Facts
Oatmeal Carrot Cookies
Amount Per Serving
Calories 158Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 22mg7%
Sodium 106mg5%
Potassium 97mg3%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 1360IU27%
Vitamin C 0.4mg0%
Calcium 25mg3%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.