Oatmeal-Carrot Cookies with Cream Cheese Frosting

If you like carrot cake with cream cheese frosting, then you will love these cookies.

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  • Servings: 18 to 24

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Ingredients

cookies
  • 2 sticks (1 cup) salted butter, at room temperature
  • 1 cup packed brown sugar
  • 1/4 cup white sugar
  • 2 large eggs, at room temperature
  • 1/2 cup finely shredded carrot
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 2 cups rolled oats
  • 1/4 cup raisins
  • 1/4 cup walnuts, chopped
frosting
  • 1/2 cup cream cheese, softened
  • 2 tablespoons unsalted butter, at room temperature
  • 1/2 cup confectioners’ sugar

How to make this recipe

  1. Preheat the oven to 350 °.

  2. In a large mixing bowl cream the butter, sugars and eggs with an electric beater until well combined, about 2 minutes.

  3. Add the carrot, flour, baking soda, vanilla, sea salt, cinnamon, allspice and nutmeg and mix until just combined. Add the oats, raisins and walnuts and combine.

  4. Drop by heaping tablespoons onto an ungreased baking sheet, 9-12 cookies per sheet depending on how big you make your cookies.

  5. Bake the cookies for 12-15 minutes, or until they are slightly brown along the edges but still soft in the center.

  6. Remove from the oven and let cool on the baking sheet for 5 minutes then transfer them to a baking sheet to finish cooling.

  7. While the Cookies Cool, Prepare the Icing

    In a medium-sized bowl cream together the cream cheese and butter. Add the powdered sugar in 2 additions and beat until well combined.

  8. While the Cookies Cool, Prepare the Icing

    Once the cookies are completely cool spread the cream cheese frosting on their tops. You can also use a pastry bag to pipe the frosting onto the cookies for a neater appearance.

Make Ahead

Store the cookies for up to 3 days in an airtight container in the fridge or freeze for up to 3 months.

Contributed By Photo © Kristen Stevens Published April 2014





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