Carrot Oat Butterscotch Cookies

CARROT OAT BUTTERSCOTCH COOKIES

Spring will be here sooner than we think, so there are many possibilities for treats. Most people think of pastel chocolate candy cookies or carrot cake, but why not carrots in cookies?

Heinen’s has these very handy matchstick carrots already made for things like this. I surely appreciate not having to use a mandolin or shredding carrots myself in a food processor. Takes all the hard work and cleaning out of the equation!

Since this recipe has oats in it as well, I wanted to add some more sweetness to this. Butterscotch, in my opinion, is highly undervalued, and I use it every now and then for sweets like this. I’ve even used it in a skillet cookie recipe. So why not regular cookies? It seems like a Spring flavor to me!

When you’re about to bake these cuties, make sure you push them down a bit with the back of a spoon or even using your hands. Oats make the baking take longer, or in my experience anyways, so flattening them will help the process without getting a burned edge.

CARROT OAT BUTTERSCOTCH COOKIES RECIPE

Prep Time: 10 min | Serving Size: 24 cookies | Bake Time: 12-15 min

Ingredients

• 1 ½ cup old-fashioned oats

• 1 cup all-purpose flour

• ¾ teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground cloves

• 1/2 teaspoon kosher salt

• 1/2 cup unsalted butter melted and cooled

• 1/4 cup turbinado raw sugar

• 1/2 cup packed brown sugar

• 1 large egg

• 1 cup shredded carrots

• 1/2 cup butterscotch chips

• 1/2 cup sliced almonds if desired

• 1 teaspoon vanilla

• 2 tablespoons cold water if needed for dough to form ball

Instructions

In a large mixing bowl, whisk together oats, flour, baking powder and soda, cinnamon, nutmeg, ginger, cloves and salt.

In a medium mixing bowl, whisk cooled butter, turbinado sugar and brown sugar. Add egg and vanilla and whisk well. Add carrots and almonds and stir in.

Combine wet ingredients with dry ingredients and stir until well incorporated.

Fold in the butterscotch chips until nicely mixed in.

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 2 tablespoon size cookie scoop. Place 2" apart on sheet.

Bake for 12-15 minutes, depending on your oven. PLEASE watch then around the 10 minute mark to be sure.