Rating: 4.42 stars
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Carrots are not normally found in cookies, but they act as a great natural sweetener while adding moisture. I also replaced half the chocolate chips with dried cranberries. These cookies are tasty and a good source of fiber.

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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.

  • Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Editor's Note:

This recipe is a healthier version of Chewy Chocolate Chip Oatmeal Cookies.

Nutrition Facts

119 calories; protein 2g; carbohydrates 16.7g; fat 5.3g; cholesterol 14.7mg; sodium 37.3mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
06/01/2013
I'm so glad for these people that are health conscious! I changed a lot with this recipe, and I'm giving it 5 stars based on what I did with it. So here goes. 1) Use Greek yogurt. Much better for you, and makes the cookies moist and rich. 2) Use wheat flour. No reason to use white flour (which is as bad - or worse - for you as sugar is). With oatmeal cookies, you won't be able to tell a difference. Well, only slightly. ;) 3) Add 1 teaspoon cinnamon and 1/2 teaspoon salt. Which brings up another point: use unsalted butter. :) 4)Toast your nuts before-hand. I toast mine in a 350 degree oven for 5-10 minutes. That will bring out all of the nut's crunchiness and nuttiness and flavor. I used pecans. You can use any kind of nut you want! 5) Roughly chop the pecans and cranberries before adding them to the batter. I love the addition of the carrots! That is pure ingeniousness. 6) My cookies needed much longer to cook. 7) A neat addition to these cookies is peanut butter. That's up to you. Thanks for sharing this recipe, "MakeItHealthy"! Read More
(24)

Most helpful critical review

Rating: 3 stars
06/07/2012
pretty good but a little too chewy yet somehow dry. seemed like it needed more flour. Will try again and probably tweek some more...Will update review/notes when I do that. Read More
(9)
19 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/01/2013
I'm so glad for these people that are health conscious! I changed a lot with this recipe, and I'm giving it 5 stars based on what I did with it. So here goes. 1) Use Greek yogurt. Much better for you, and makes the cookies moist and rich. 2) Use wheat flour. No reason to use white flour (which is as bad - or worse - for you as sugar is). With oatmeal cookies, you won't be able to tell a difference. Well, only slightly. ;) 3) Add 1 teaspoon cinnamon and 1/2 teaspoon salt. Which brings up another point: use unsalted butter. :) 4)Toast your nuts before-hand. I toast mine in a 350 degree oven for 5-10 minutes. That will bring out all of the nut's crunchiness and nuttiness and flavor. I used pecans. You can use any kind of nut you want! 5) Roughly chop the pecans and cranberries before adding them to the batter. I love the addition of the carrots! That is pure ingeniousness. 6) My cookies needed much longer to cook. 7) A neat addition to these cookies is peanut butter. That's up to you. Thanks for sharing this recipe, "MakeItHealthy"! Read More
(24)
Rating: 5 stars
11/27/2012
These cookies are great! My husband is always asking me to make "healthy" cookies and he absolutely loved these! Great job! Read More
(9)
Rating: 3 stars
06/07/2012
pretty good but a little too chewy yet somehow dry. seemed like it needed more flour. Will try again and probably tweek some more...Will update review/notes when I do that. Read More
(9)
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Rating: 2 stars
03/24/2013
Made as described except I used 4 oz of coconut Greek yogurt instead of plain as that is what I have on hand. The cookies did not spread out in the oven so after the first batch I pressed them down before baking. I just tasted one from the first pan and I think they are a little bland even considering all the flavors that are in them. I think the recipe would benefit from a little salt (I did use unsalted butter as I do for all baking). DH who I really made them for didn't like them either and has taken them to work (those folks will eat anything!). Sorry but I won't be making these again. Read More
(5)
Rating: 5 stars
03/13/2014
This cookie is amazing! I followed the changes suggested by Mary Elizabeth. I also added an extra teaspoon of vanilla and dark chocolate chips. Read More
(3)
Rating: 5 stars
02/14/2017
Really good. I used Truvia in place of the sugar to make it even healthier. Read More
(2)
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Rating: 5 stars
06/09/2016
Very soft and yummy! Even the kids loved them. I substituted 1/2 cup of applesauce for 1/2 of the butter and raisins for the cranberries. Will make them again, thank you! Read More
(2)
Rating: 4 stars
07/26/2015
these were good the only difference I made was instead of the yogurt I put applesauce just because I had some to use up. my 4 yr old daughter liked them and she's my harshest critic. Read More
(1)
Rating: 5 stars
05/17/2020
I left out the cranberries Read More
(1)