These chewy oatmeal cookies are full of shredded carrots and raisins. Source: EatingWell Magazine, March/April 1995

EatingWell Test Kitchen


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; 3.1 g total fat; 0.3 g saturated fat; 6 mg cholesterol; 74 mg sodium. 142 mg potassium; 26.2 g carbohydrates; 1.3 g fiber; 15 g sugar; 2 g protein; 773 IU vitamin a iu; 1 mg vitamin c; 20 mcg folate; 16 mg calcium; 1 mg iron; 4 mg magnesium;

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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