Carrot Cake Oatmeal Cookies

A holiday favorite morphed into your favorite cookie! A soft, chewy carrot cake and oatmeal cookie combination.


It is finally starting to feel normal around here as small gatherings are allowed by the state. I feel like I am out of touch with my hosting skills when it comes to a party or potluck, so my friends and I have planned to try and celebrate Easter this year (since we can't fly to the mainland to see family with all the pre-travel requirements for the state of Hawaii), so I needed to create something simple yet unique.


Since carrot cake is an Easter favorite in my family and always has such a delightful texture and smooth cream cheese frosting, I immediately thought: "Why isn't this a cookie?!"


Packed with protein, fiber and flavor - just 1 cookie is the perfect treat!



Carrot Cake Oatmeal Cookies


Makes 12 large cookies (~ 24 small cookies)


Ingredients:

  • 2 cups all-purpose flour

  • 1 1/2 cups cake flour

  • 4 cups rolled oats (I used Quaker oats)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 2 teaspoons cornstarch

  • 1 teaspoon salt

  • 1 tablespoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon ground ginger

  • 1 cup cold margarine, cubed

  • 1 cup light brown sugar, packed

  • 1/2 cup granulated sugar

  • 2 eggs

  • 2 egg yolks

  • 2 tablespoons molasses

  • 2 teaspoons vanilla extract

  • 1 1/2 cup shredded carrots, drained and patted dry

  • 1 cup walnuts, finely chopped

  • 1/2 cup raisins

  • 2 tablespoons chia seeds

For Frosting:

  • 1 lb. Neufchâtel cheese, softened

  • 1/2 cup powdered sugar

  • 2 teaspoons vanilla extract

Directions:

  1. Preheat the oven to 375°F.

  2. In a large bowl, whisk all dry ingredients together. Set aside.

  3. Using a stand mixer, add margarine and sugars into the bowl and cream together.

  4. Slowly add in eggs and egg yolks, molasses and vanilla extract. Mixing until well combined.

  5. Slowly add in dry ingredients and mix well. Add carrots, walnuts, raisins and chia seeds, incorporating all ingredients.

  6. With a large cookie scooper or 2/3 cup, scoop out dough and form into a ball. Line cookies on a prepared baking sheet.

  7. Bake for 12-15 minutes or until golden brown on edges. Let cookies cool before frosting.

  8. In a small bowl, add Neufchâtel cheese, powdered sugar and vanilla extract. Using an electric hand mixer, blend until smooth.

  9. Frost each cookie with a nice, thick layer of cream cheese frosting and enjoy!

Nutrition facts per cookie with frosting: 635 calories, 28g fat, 88g carbohydrates, 274mg sodium, 5g dietary fiber, 40g sugar, 12g protein






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