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Chewy Oatmeal Carrot and Raisin Cookies Recipe

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Oatmeal raisin cookie is such a classic sweet treat loved by generations of Americans that probably every family has their own recipe. This Chewy Oatmeal Carrot Raisin Cookies recipe aims at retaining high moisture and thus yelds about 20-22 perfectly chewy, flavorful cookies your family will love, every time.

Replace 1/3 of the flour with a finely grated carrot to lighten the calorie count, while simultaneously boosting its good-for-you fiber content.


Baking tip: Don’t be afraid of using regular rolled oats. Rolled oats are made of whole grains of oats that are steamed to make them soft and pliable, and then pressed to flatten them.The moisture from an egg and butter in this recipe is enough to “feed” rolled oats, and there is no need to opt for an instant or quick-cooking oats. Instant oats are the most processed. These are oats that are pre-cooked, dried, then rolled, and pressed thinner than rolled oats.



  • 1 cup grass-fed butter, softened at room temperature (do not microwave)
  • 1 cup raw sugar
  • 1 large egg
  • 1 1/2 cups rolled oats
  • 3/4 cup whole wheat flour
  • 1/4 cup finely grated carrots
  • 1/2 tsp. baking soda
  • 1 cup raisins (or dried cranberries)
  • 1/2 chopped walnuts (optional)
  • pinch of cinnamon
  • pinch of salt



  1. Preheat oven to 350°F.
  2. In a medium bowl, beat butter with sugar until thoroughly blended. Add egg and cinnamon, mix well.
  3. In a separate bowl combine oats, grated carrots, flour, salt, baking soda, raisins, and walnuts. Fold in butter and sugar mix.
  4. Using tablespoon, drop the oatmeal and raisin cookie dough onto greased baking sheet. Leave about 2 inches between each cookie. Bake for 12 to 14 minutes until cookies are golden brown.
  5. Remove cookies from the oven and allow them to cool for two-three minutes before removing from baking sheet to a serving platter.

Enjoy the perfect shewy oatmeal and raisin cookies and please Share this recipe page with your family and friends!


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