Part 5/7:
Next, fold in the shredded carrots, 1 cup (80 grams) of rolled oats, and 1/2 cup (80 grams) of chopped pecans (or any nuts of your choice). Be careful not to overmix the dough, as it could result in a denser cookie.
Scoop and Bake
Prepare two rimmed baking sheets by lining them with parchment paper. Scoop approximately 1 and 1/2 tablespoons of dough onto the sheets, spacing them at least 2 inches apart to allow room for spreading.
Once prepped, pop them into the oven for about 12 minutes, or until the edges are golden while the centers remain soft. For crisper cookies, add an additional two to three minutes of baking time.