Step 1

First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.

Step 2

Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.

Step 3

Add brown sugar and then turn your stand mixer on to medium.

Step 4

Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.

Step 5

While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.

Step 6

Add white whole wheat flour, baking powder, ground cinnamon, allspice, nutmeg, and salt to the same large bowl and mix until combined.

Step 7

Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!

Step 8

Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.

Step 9

Finally, add in grated carrot, walnuts, and raisins, and mix one final time on medium to combine.

Step 10

Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms to create a cookie shape. Place on a cookie sheet and repeat.

Step 11

Bake at 350ºF for 12-14 minutes.

Step 12

Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.

Step 13

Top with optional sea salt before serving.