With a cake-like texture, these carrot cake cookies take all the flavors of the classic cake and turn it into a no-fuss, hand-held treat.
Yields 12-15 cookies
In the bowl of a stand mixer, or with a hand mixer, cream together the butter and sugar until light and fluffy, about 3-5 minutes on high. In a separate bowl, whisk together the flour, oats, baking soda, salt, cinnamon, ginger, and cardamom.
When the butter and sugar has reached the light and fluffy stage, add in the egg and vanilla, one at a time. Mix until fully incorporated between each. Add in the grated carrots and mix to combine.
Add in the dry ingredients, half at a time, mixing to combine after each addition. Fold in the white chocolate chips and walnuts. Place the dough into a bowl and allow to chill in the refrigerator about 30 minutes-2 hours.
Preheat the oven to 300°F and line a baking sheet or two with parchment paper. Using a large scoop, drop the dough onto your prepared baking sheets. Bake 18-20 minutes until the edges firm up and begin to turn a light golden brown. Transfer immediately to a wire rack or cool baking sheet.