These chewy oatmeal cookies are full of shredded carrots and raisins.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1995


Recipe Summary

45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or coat with cooking spray.

  • Spread oats on an ungreased baking sheet and bake until lightly toasted, 5 to 7 minutes. Meanwhile, combine raisins with hot water in a small bowl; cover and set aside to plump.

  • Whisk together flour, cinnamon, baking soda and salt in a bowl. Whisk together whole egg, egg white, brown sugar, corn syrup (or honey), oil, prune pie filling and vanilla in a mixing bowl. Add the dry ingredients and stir with a rubber spatula just until the dry ingredients are moistened. Stir in carrot, the toasted oats and the plumped raisins with any soaking liquid.

  • Drop the batter by rounded tablespoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, until the tops spring back when touched lightly, about 15 minutes. Transfer cookies to racks and let cool.


Note: Prune pie filling (lekvar) is a convenient replacement for much of the fat in baked goods. It can be found with the pie fillings in the baking section of most supermarkets.

Nutrition Facts

138 calories; protein 2g 4% DV; carbohydrates 26.2g 8% DV; dietary fiber 1.3g 5% DV; sugars 14.6g; fat 3.1g 5% DV; saturated fat 0.3g 2% DV; cholesterol 6.2mg 2% DV; vitamin a iu 773.3IU 16% DV; vitamin c 0.6mg 1% DV; folate 20mcg 5% DV; calcium 16.4mg 2% DV; iron 0.9mg 5% DV; magnesium 3.9mg 1% DV; potassium 141.5mg 4% DV; sodium 74mg 3% DV; thiamin 0.1mg 6% DV.

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Rating: 5 stars
These are great cookies!! Toasting the old fashioned oats really makes these cookies special. I used 1/4 cup prunes pureed since I did not have the prune pie filling. I also added about 1/3 cup of quick oats because the batter seemed too runny. The cookies came out beautifully. Read More