Carrot Cake Oatmeal Cookies

• total time: 24 minutes

Ingredients

Cookies

½ cup unsalted butter, softened

½ cup light brown sugar

⅓ cup granulated sugar

1 egg + 1 egg yolk

1 tsp vanilla extract

1 cup rolled oats

1 cup all-purpose flour

1 tsp baking powder

1 tsp cinnamon

½ tsp ground ginger

¼ tsp salt

½ cup finely shredded carrots

½ cup @bobsredmill coconut flakes

Cream Cheese Filling

¾ cup unsalted butter, room temperature

8 oz @phillycreamchs cream cheese, room temperature

2 cups powdered sugar

1 tbsp milk

½ tsp cinnamon

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.

In a stand mixer, beat the butter, brown sugar, and granulated sugar for about 2 minutes, until light and fluffy.

Add the egg, egg yolk, and vanilla and mix for about 30 seconds, until combined.

Add the oats, flour, baking powder, cinnamon, ginger, and salt. Mix until just combined.

Fold in the shredded carrots and coconut flakes.

Let the cookie dough sit at room temperature for 10 minutes to hydrate the oats.

Using a cookie scoop, scoop dough onto the prepared baking sheet. This recipe makes 12–14 cookies.

Bake for 10 minutes. Let cookies cool completely before filling.

Cream Cheese Filling

In a stand mixer, beat the butter and cream cheese until smooth and creamy.

Add the powdered sugar, milk, and cinnamon.

Mix until fully combined, then beat on high speed for about 2 minutes until light and fluffy.

Assemble

Spread or pipe the cream cheese filling onto one cookie and top with another to make a sandwich.

Enjoy! 🧁✨