Carrot Cake Cookies with Oatmeal and Macadamias

I love me some carrot cake. Seriously. Like I can't get enough! So when I saw this recipe for Carrot Cake Cookies, I knew I just had to try it! They are SOOOO good, not only do they have the carrot cake staples in them, but they also have macadamias and oatmeal. Trust me....you will not be disappointed.

You can also put the frosting in between the cookies and make a cookie sandwich or you can simply dab a little on like I did for a sweet treat!

Carrot Cake Cookies with Oatmeal and Macadamias

Ingredients:

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed light brown sugar

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups old-fashion rolled oats

1 1/2 cups finely grated carrots (about 3 large OR 4 medium-sized carrots)

1 cup raisins

1/2 cup dry roasted, unsalted macadamias, coarsely chopped

Cream Cheese Frosting (recipe below)

Directions

In an electric mix with the paddle attachment, beat butter, brown and white sugars on medium speed until it’s light and fluffy. 

Add the eggs and vanilla, beating on medium speed until well combined.

Sift the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until combined. 

Add the flour mixture to the butter in 2-3 batches at a time; continue to mix on low speed until incorporated. 

Add the oats, carrots, raisins and other add-ins, gently folding into the batter. Refrigerate the cookie dough overnight for best baking results.

Preheat oven to 350 degrees for larger cookies; 325 degrees for smaller or medium-sized cookies.

Prepare baking sheets with silicone baking mats, parchment paper or spray with non-stick spray.

Using a cookie scoop, scoop dough on prepared baking sheet, spaced about 2 inches apart. 

With your fingertips, slightly flatten the tops of each cookie dough ball (this is optional depending on your preference).

Bake until browned and crisp, about 12-15 minutes for larger cookies; about 10-12 minutes for medium-sized cookies; about 10 minutes for smaller cookies. 

Rotate halfway through baking time.

Let the cookies cool on the pan for about 1-2 minutes before transferring to a cooking rack. 

Let them cool completely before frosting and sandwiching. 

Using a small spatula, spread a dollop of cream cheese frosting onto flat sides of cookies and sandwich together.

Store cookies in an airtight container in the refrigerator for up to 3 days.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioner’s sugar

1 teaspoon pure vanilla extract

Directions

Place cream cheese in a mixing bowl. 
Using a flat wooden spoon, beat cream cheese until smooth.
 Add butter and continue beating until smooth and blended. 
Sift in the confectioner’s sugar and continue beating until smooth.
 Add vanilla until combined.

Refrigerate any unused portions.

Source: http://www.teeniecakes.com/