Wednesday, December 10, 2008

Carrot Cake Cookies

This recipe looks so good. You could even make these without the frosting, I have been looking for a nice oatmeal raisin cookie.

1 cup packed brown sugar
1 cup granulated sugar
1 cup butter, room temperature
2 large eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
2 cups old fashioned rolled oats
1 ½ cups finely grated carrot (about 3)
1 cup raisins

In an electric mixer combine sugars and butter until light and fluffy, about 4 minutes. Add eggs and vanilla, and beat on medium speed until combined. In a large bowl, sift together flour, soda, powder, salt, cinnamon, nutmeg and ginger. Gradually add flour to butter mixture on a low speed until just blended. Stir in oats, carrots and raisins. Chill dough until firm, at least 3 hours

Preheat oven to 350 F. Line baking sheets with parchment paper and set aside. Because the cookies are delicate, you really do need to use the parchment paper. Using a cookie scoop, scoop the chilled dough onto cookie sheet. Bake 12 – 15 minutes, or until browned. Once cooled completely sandwich the cookies with the Cream Cheese Frosting.

Cream Cheese Frosting
14 oz. cream cheese, room temperature
14 T. butter, room temperature
1 ½ c. powdered sugar
2 tsp. vanilla

Place softened cream cheese and butter in a mixing bowl and blend together on medium. Gradually add your sifted powdered sugar, and continue beating until smooth. Add vanilla, and beat to consistency.


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