These Carrot Cake Cookies, topped with a white chocolate drizzle, are so delicious and perfect for springtime or anytime baking!
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1–1/2 cups old-fashioned rolled oats
- 1–1/2 cups finely grated carrots, (about 3 large carrots)
- 3/4 cup coconut flakes
- 1 cup chopped walnuts
- 3/4 cup dried cranberries
- 1 cup white chocolate chips
- Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar and brown sugar until light and fluffy, 2-3 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the flour mixture to the butter mixture and beat on low speed until just combined. Add the oats, grated carrots, coconut flakes, chopped walnuts and dried cranberries and beat on low speed until well incorporated.
- Using a medium cookie scoop, scoop 1 and ½ tablespoons of cookie dough onto lightly greased or parchment-lined baking sheets, leaving a few inches between each cookie. Flatten the top of each cookie dough ball slightly with the palm of your hand.
- Bake for 14-16 minutes or until cookies are lightly browned and crisp on top. Remove from oven and let cool completely on the baking sheets.
- While the cookies are cooling, melt the white chocolate in a microwave safe bowl in 30-second intervals, stirring after each interval. Place melted chocolate into a small resealable plastic bag and set aside until the cookies are completely cooled.
- Once the cookies have cooled, cut a very small corner off of the resealable baggie. Drizzle the white chocolate over the cookies in a quick zigzag pattern. You can serve the cookies immediately, but let the white chocolate harden completely before storing.
Store in an airtight container in the refrigerator for up to 4 days.