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Carrot Crunchy Munchie Cookies

already cooked this dish.
  • Total: 39min
    Preparation: 21min
    Cooking: 18min
  • Portions: 18.00
  • Difficulty: Easy


  • Oven
  • Parchment Paper
  • Bowl
  • Whisk
  • Bowl
  • Whisk
  • Spoon
  • Baking Sheet
  • Oven

Nutritional information 148kcal = 620kj /per portion

  • 148.12 Energy
  • 3.33 Grams Protein
  • 22.31 Grams Carbohydrates
  • 5.44 Grams Fats
  • 2.99 Grams Saturated Fats


  • 1/2 Cup Unsalted Butter 1 stick
  • 1/2 Cup Brown Sugar
  • 1/4 cup NESTLÉ® Sweetened Condensed Milk (395g)
  • 1 Unit Eggs yolk
  • 1 Cup All-Purpose Flour
  • 1 Teaspoon Ginger Powder
  • 1 Cup Old Fashioned Rolled Oats
  • 3/4 Cup Carrots peeled and finely grated
  • 3 ounces NESTLÉ® Toll House(since 1939) Semi-Sweet Morsels
  • 1/3 Cup Cranberries, Dried, Sweetened


    1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

    2. In a large bowl, whisk together butter, sugar, NESTLE SWEETENED CONDENSED MILK and egg yolk.

    3. In a medium bowl, whisk together flour and ginger. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots and NESTLE TOLLHOUSE SEMI SWEET CHOCOLATE CHIPS.

    4. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

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