Oatmeal Carrot Cake Cookies
A simple thumbprint cookie recipe made with carrot cake ingredients and oats to firm them up.
Equipment
- Cookie Sheets
- Stand Mixer
- Piping Bag Optional but recommended
- Cookie Scoop
- Parchment Paper
- Grater
Ingredients
For the Cookies
- ¾ Cup Flour
- 1½ Cups Oats
- 1¼ Tsp Baking Powder
- ¼ Tsp Salt
- 1 Tsp Cinnamon Or pumpkin pie spice
- ¼ Tsp Nutmeg
- ½ Cup Butter Softened
- ¼ Cup Brown Sugar
- ½ Cup White Sugar
- 2 Eggs Large
- 1 Tsp Vanilla Extract
- 1 Large Carrot Grated finely
- ½ Cup Toasted Pecans
For the Cream Cheese Icing
- 5 Oz Cream Cheese
- 3 Cups Powdered Sugar
- 1 Tbsp Milk
- 1 Tsp Vanilla Extract
- 2 Tbsp Flour For thickening
- 1 Tbsp Cinnamon
Instructions
- Preheat your oven to 350℉ and line your baking sheets with parchment paper.
- Grate your carrot as fine as you can. It's also helpful to squeeze out some of the juice so your dough doesn't get too runny later.
- In a bowl, mix together the flour, oats, baking powder, salt, and nutmeg. Set aside.
- In your mixer, cream together the butter and sugars until it's light and fluffy. Add in the vanilla and eggs one at a time, and mix well.
- Add in the dry ingredient mix, carrot, and pecans, and mix together. The resulting dough will be quite wet.
- With the cookies scoop or a spoon, dole out balls of dough about two inches apart on your baking sheet. Using a thumb or spoon, press a divot in the center of each, to hold your icing later.
- Bake for about 11 minutes. The edges should start to brown.
- Let the cookies cool for about ten minutes. If necessary, re-press the divot to ensure it's there. Finish cooling as necessary.
- Make the icing by beating the cream cheese until it's smooth. Then, add in the milk, cinnamon, and vanilla until combined. Add powdered sugar slowly while mixing, and add in the flour at the end.
- Fill a piping bag (or just use another spoon) to fill each cookie divot with icing. The piping bag makes it look nicer.
- Top with a light sprinkle of more cinnamon and enjoy!