Sometimes I crave really sweet, really chocolate-y cookies.  And other times the sweet tooth is not so strong, and I want something a little more “healthy”.  I love these Oatmeal Carrot Butterscotch cookies because they are the perfect amount of sweet (which means that I can eat more of them!)

Oatmeal Carrot Butterscotch Cookies

Sometimes I crave really sweet, really chocolate-y cookies.  And other times the sweet tooth is not so strong, and I want something a little more “healthy”.  I love these Oatmeal Carrot Butterscotch cookies because they are the perfect amount of sweet (which means that I can eat more of them!)

I have to admit that these have substituted as breakfast on several occasions…but that’s okay, because the oatmeal and carrot make them healthy, right!

I love anything with spice and the carrots and butterscotch in this recipe elevate the oatmeal cookie to a whole new level!

Oatmeal Carrot Butterscotch Cookies

[ingredients title=”Ingredients”]

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup (1 stick) butter, softened
  • 1 large egg
  • 1 1/2 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp allspice
  • 1 tsp nutmeg, ground
  • 1 tsp cloves, ground
  • 1/8 tsp salt
  • 1 cup old-fashioned oats
  • 1/2 tsp baking soda
  • 1 cup carrots, grated
  • 1/2 cup butterscotch chips

[/ingredients]

Oatmeal Carrot Butterscotch Cookies

[directions title=”Directions”]

  1. In a medium bowl, combine granulated sugar, brown sugar, egg, butter, and vanilla with an electric mixer on medium speed.  Beat until light and fluffy, about 2 minutes.
  2. In a separate bowl, mix together the flour, oats, cinnamon, allspice, nutmeg, cloves, and salt.
  3. Slowly add the flour mixture to the sugar mixture in small amounts, beating with electric mixture to thoroughly incorporate.  Add the butterscotch chips and stir by hand until just mixed in.
  4. Scoop out 1/4 cup portions of dough and form into balls with your hands.  Place on a large plate/platter refrigerate, covered for at least 2 hours, or overnight.
  5. Preheat oven to 350 degrees and line baking sheets with tinfoil or parchment.  Place the balls of dough 2 inches apart and bake for 12-14 minutes or until the edges are golden brown.
  6. Cool cookies on sheets for 5-10 minutes and then remove and place on cooling rack.
  7. Serve and enjoy!

[/directions]

 

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