In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt.
1 ½ cup old-fashioned oats, 1 cup all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves, ½ teaspoon 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.
½ cup unsalted butter, ¼ cup granulated sugar, ½ cup packed brown sugar, 1 large egg, 1 cup shredded carrots, ½ teaspoon vanilla, ½ cup chopped nuts
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° F. Line baking sheet with parchment paper.
Scoop cookie dough with 1 ½ tablespoon size cookie scoop. Place 2" apart on sheet.
Bake for 8 to 10 minutes. Nine minutes was my magic number.
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.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.