Directions: |
Directions:COOKIES
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
2. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add eggs one at a time and beat just until incorporated followed by vanilla, scraping down the sides as needed. Set aside.
3. In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger and cloves. With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you will have to finish mixing by hand. Stir in carrots, oats and pecans by hand just until incorporated – dough will be very thick.
4. Scoop dough using a 1 ½ inch/1 ½ tablespoon scoop, roll into balls and drop 2” apart. Flatten the tops slightly. If you don’t have a 1 1/2″ cookie scoop, use what you have and adjust cooking time accordingly.
5. Bake for 10-12 minutes, just until cookies are lightly golden around the edges (take care not to overcook or they won’t be as soft). Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely before frosting.
CREAM CHEESE FROSTING
1. In a large bowl beat butter, cream cheese and vanilla until light and fluffy, 2-3 minutes, scraping down sides as needed. Beat in powdered sugar on low until combined then increase speed to medium-high and beat until thick and creamy, 1-2 minutes. Add milk, a tablespoon at a time to reach desired consistency.
2. Frost cookies once completely cool and garnish with chopped pecans if desired. |
Personal
Notes: |
Personal
Notes: Let butter soften at room temperature TO room temperature. As in all cookies (unless they call for melted butter) never microwave your butter or your cookies will spread too much when baked. The butter should be slightly softened at room temperature and will soften as needed while you beat it.
Use the small holes on a box grater to grate the carrots.
Showing How to make Carrot Cake Cookies by mixing carrots, oatmeal, cinnamon and all wet and dry ingredients together
Do NOT use pre-grated matchstick carrots. These carrot are too thick for our cookies and don’t release moisture like freshly grated carrots.
Use quick oats or make your own. Old-fashioned whole rolled oats will not work in this recipe, but that’s usually what I always have on hand. You can make you own quick oats by pulsing whole oats in your food processor 5-8 times or until they resemble the consistency of quick oats.
Use a cookie scoop. This makes your life easier and ensures the cookies are all the same size and bake in the same amount of time. I used a 1 1/2″ or 1 ½ tablespoon cookie scoop. If you have a different size, that is totally fine, just adjust baking time accordingly.
Showing How to make Carrot Cake Cookies by scooping Carrot Cake Cookie Dough onto nonstick mats
Bake the cookies on parchment lined baking sheets or use a non-stick mats. Your cookies will definitely stick otherwise and parchment/non-sick mats make for easy cleanup.
Showing How to make Carrot Cake Cookies by rolling cookie dough into balls on cookie sheet
Flatten Cookies. These cookies won’t flatten very much when baked (unless your butter is too soft), so give them a little help and press down a little with your fingers to help flatten.
Showing How to make Carrot Cake Cookies by flattening cookies on cookie sheet with palm of hand
Bake cookies just until edges are golden. The key to soft, chewy cookies is to not overbake them. Take care to remove the cookies from the oven when the edges are slightly golden and the center is set but slightly underdone. They will continue to bake to perfection as they cool.
Showing how to make Carrot Cake Cookies by taking out of the oven when edges are just golden
Do NOT microwave butter or cream cheese for Cream Cheese Frosting. Let butter and cream cheese soften at room temperature or it will be too runny. If it is runny for whatever reason, place it in the refrigerator to set a bit.
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This recipe for Carrot Cake Cookies is from