Carrot Cake Oatmeal Lace Cookies – delicious flavors of carrot cake incorporated into thin, buttery, crisp oatmeal lace cookies. A family favorite cookie that can serve a crowd.
I think we have finally turned the corner on Winter; the trees in our neighborhood have started to bloom and the weather is beautifully sunny and breezy during the day. I’m so ready for the flavors of Spring to fill my kitchen, like my favorite Strawberry Bread and Lemon Bars.
When I think of Spring, I think of carrot cake. It’s my Mom’s favorite dessert, and I always try to bring one for Easter Dinner. I decided to incorporate the yummy flavors of carrot cake (carrot, cinnamon, maple) into my favorite oatmeal cookie. The result was a delicious, oatmeal lace type of cookie. The dough spreads while baking and creates a crispy, buttery, thin little cookie.
My kiddos gobbled these Carrot Cake Oatmeal Lace Cookies up. The didn’t even notice the texture of the carrots when mixed in with the oats. When a cookie is full of oats and carrots, I don’t feel bad letting them grab a few extra. I’m planning to crumble one up over my Greek yogurt in the morning for a decadent breakfast treat.
Carrot Cake Oatmeal Lace Cookies
- 1 cup butter
- 2 eggs
- 1 cup sugar
- ½ cup brown sugar
- 2 tsp. vanilla
- 2 tbsp maple syrup
- 3/4 cup grated carrots
- 1½ cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- ½ tsp. cinnamon
- 2 cups rolled oats
Beat butter, sugars, eggs, maple syrup, and vanilla until light and fluffy.
Gently incorporate carrots.
Add dry ingredients and blend well.
Drop by teaspoonful on ungreased baking sheet.
Bake at 375 for 6-8 minutes.
Chill the dough between baking batches.
Sheila D. says
Emily, your Carrot Cake Oatmeal Lace Cookie recipe looks delicious! Is there a way that I could copy this recipe or send it to my email? It might be a stupid question, but I don’t see a place to copy the recipe. My husband would love them too! I am a little computer illiterate so please be patient with me.
Brenda Marie says
I am in the process of making these right now (the 2nd batch is in the oven). They really DO spread out while cooking (I cut down to baking 8 instead of 12 at once)… And they are a soft cookie, not crunchy like I hoped (maybe thy need to sit overnight to fully set?). Your recipe says to bake them for 6 to 8 minutes, but they were nowhere near done at 8 minutes…. I had to let them bake for almost 18 minutes so they weren’t raw at the middle. They ARE tasty though. 🙂