Description
Deliciously moist and flavorful carrot cake cookies topped with a creamy cream cheese frosting, filled with oats, nuts, and shredded carrots for a perfect balance of texture and sweetness. These cookies combine the classic flavors of carrot cake in a convenient, handheld form.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons pure vanilla extract
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 cups old-fashioned oats
- 1 cup grated/shredded carrots
- ¾ cup chopped walnuts or pecans
- ½-1 cup raisins (optional)
Frosting
- ¾ cup salted butter, softened
- 12 oz cream cheese, softened
- 4 ½ cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon corn starch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer or stand mixer fitted with a paddle attachment, beat until creamy, light, and fluffy, which should take about 1 to 2 minutes.
- Add Eggs and Vanilla: Add the eggs and pure vanilla extract to the mixture and stir well. Be sure to scrape down the sides and the bottom of the bowl occasionally to incorporate all ingredients evenly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, and salt until well mixed.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing continuously. Pause periodically to scrape down the bowl to avoid clumps.
- Add Oats and Mix-ins: Stir in the old-fashioned oats until fully combined. Then fold in the shredded carrots and chopped walnuts or pecans. Add raisins if using, blending them evenly into the dough.
- Form Cookies: Drop cookie dough by 2-tablespoon-sized scoops (about 43g each) onto a parchment paper-lined cookie sheet, spacing them at least 2 inches apart. For cleaner shapes, roll each scoop between your palms into smooth balls, keeping in mind the dough is sticky.
- Bake: Bake the cookies at 350°F (177°C) for 11 to 12 minutes. The centers may appear slightly underbaked, but this is ideal for softness.
- Cool Cookies: Allow the cookies to cool completely on the baking tray before decorating to ensure the frosting adheres properly and doesn't melt.
- Prepare Frosting: In a large bowl or stand mixer bowl fitted with a paddle attachment, beat the softened salted butter and cream cheese until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, about half a cup at a time, beating and scraping the bowl sides as needed to incorporate evenly and avoid lumps.
- Flavor Frosting: Stir in the pure vanilla extract for flavor.
- Add Corn Starch: Mix in the corn starch to help the frosting maintain its shape and prevent it from getting too soft or messy when handling.
- Frost the Cookies: Spread the frosting onto the cooled cookies with a knife, or transfer it into a piping bag fitted with an Ateco 846 tip and pipe decorative frosting onto each cookie as desired.
Notes
- You can substitute walnuts with pecans if preferred.
- Raisins are optional; add according to your taste preference or omit for a nut-only texture.
- Make sure the butter and cream cheese for the frosting are well softened for the best consistency.
- For more uniform cookies, roll dough balls tightly but patiently, as the dough is sticky.
- Allow cookies to cool fully before frosting to prevent melting of the frosting.
- The corn starch in the frosting helps it stay firm and makes it easier to handle.
