Carrot Cake Cookies

D&D_0971

Carrot Cake Cookies

I think, based on the photocopy, that this is a Mrs. Fields cookie recipe – which is funny since my mom was a real Mrs. Fields. She (the cookies person) also happens to be the person that makes my favorite carrot cake, so this recipe makes some degree of sense. The original makes only 20 or so sandwich cookies, and that seems a lot of work for not much reward, so I’ve been doubling this recipe since almost the beginning and it works really well. Below is the doubled version.

Let me say, though, that these cookies do not have to be sandwich cookies.They can just be cookies, and they are pretty much excellent that way especially with my additions which I think are, kind of, required for carrot cake anything – raisins and walnuts. I do think the addition of oats in this recipe is a totally good call. Yes, you can call this a breakfast cookie and feel morally superior about it. That’s always a good thing. Although when you add the cream cheese filling, you probably can’t get away with the morally superior part.

1 cup unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup sugar
2 large egg yolks
splash of vanilla
1 1/2 cups all purpose flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp salt
2 cups old fashioned oats
1 1/2 cups grated carrots (about 3 carrots)
3/4 cup raisins
3/4 cup chopped walnuts

Filling:
4 ozs cream cheese, room temperature (1/2 block)
4 ozs unsalted butter, room temperature (1 stick)
1/2 cup powdered sugar, or more as necessary
1 Tbs freshly squeezed lemon juice
pinch of salt

Make the cream cheese filling/frosting. Cream together butter and cream cheese, add lemon juice and salt and then add powered sugar until the right consistency. Keep in mind that the filling/frosting will thicken in the fridge by the time you need it.

Sift together over a sheet of waxed paper the flour, ginger, cinnamon and salt. In a small bowl, mix together oats, carrot, raisins and walnuts. In the bowl of a stand mixer, cream together the butter and sugars, then add egg yolks and that splash of vanilla.

Add the flour mixture and mix until just incorporated, then add the oats, carrots, raisins and walnuts. Mix until just incorporated.

Drop onto parchment-lined baking sheet in tablespoon size and flatten a bit – about 2 inches apart. These don’t really spread, so that’s not a problem, but you do need to flatten them especially if you want to make sandwich cookies out of them. Bake for 15 – 18 minutes, turning the pan half way through. Cool for a minute then transfer to a wire rack.

If making sandwich cookies, put a little of the cream cheese mixture on the bottom of a cookie and then match it to another one. Or frost the cookies, or leave them alone and be morally superior and have breakfast cookies.

November 2004 – Thanksgiving
14 November 2015 – went over well at the office, and Tim (Shaggy’s) said these were his favorites. Not everyone likes carrot cake or carrot cake cookies, but I do think the oats make a differernce.

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