Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Tip: If you like slightly crisper edges, place the tray on the middle rack and use convection if available.

In a large bowl, cream softened butter with brown sugar and granulated sugar until fluffy (about 2–3 minutes).

Tip: For depth, brown the butter briefly before cooling and creaming.

Beat in eggs one at a time, then stir in vanilla and orange zest if using.

Tip: For vegan, whisk flaxseed (1 tbsp flax + 3 tbsp water per egg) and let sit until gelled.

Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a separate bowl.

Tip: Sifting is optional but removes lumps and helps even distribution.

Slowly add dry mix to wet mix, folding until just combined. Stir in oats, grated carrots, pineapple (if using), nuts, and raisins.

Tip: Overmixing creates tougher cookies; fold gently.

Use a 1.5-tbsp cookie scoop to portion dough onto sheets, spacing 2 inches apart. Chill dough for 10–15 minutes if your kitchen is warm.

Tip: Chilled dough reduces spreading and yields thicker, chewier cookies.

Bake 10–12 minutes until edges are golden but centers still look slightly soft.

Tip: They’ll continue to set as they cool—remove earlier for softer centers.

Let cookies cool 5–10 minutes on the sheet, then transfer to a rack.