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Carrot Oatmeal Cream Cheese Sandwich Cookies

Soft and chewy cookies combining oats and finely grated carrots, filled with rich cream cheese frosting, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 2 oz cream cheese, room temperature Philadelphia cream cheese is recommended for its consistency.
  • 2 oz unsalted butter, softened Let this sit out for at least 30 minutes before baking.
  • 2 tsp vanilla extract A high-quality vanilla extract can elevate the flavor.
  • 1/2 cup powdered sugar, sifted Adjust to preference for frosting sweetness.
  • 1/2 cup unsalted butter, melted Let it cool slightly before mixing.
  • 1/2 cup packed brown sugar Dark brown sugar adds a richer flavor.
  • 1/4 cup granulated sugar
  • 1 large egg yolk Room temperature for best blending.
  • 3/4 cup all-purpose flour King Arthur Flour is recommended.
  • 1/2 tsp kosher salt Enhances the sweetness.
  • 1 cup rolled oats Use old-fashioned oats for a chewier texture.
  • 3/4 cup packed, finely grated carrots Freshly grated for best moisture and flavor.
  • 1/3 cup raisins Can substitute with chopped nuts or dried cranberries.
For the Cream Cheese Frosting
  • 2 oz cream cheese, room temperature
  • 2 oz unsalted butter, softened
  • 2 tsp vanilla extract Enhances frosting's flavor.
  • 1/2 cup powdered sugar Adjust to preference for sweetness.

Method
 

For the Cream Cheese Frosting
  1. In a medium-sized bowl, combine the room-temperature cream cheese and softened butter. Beat them together until smooth and creamy.
  2. Add in the vanilla extract, mixing until well incorporated.
  3. Gradually introduce the sifted powdered sugar, beating after each addition until the frosting is light and fluffy. Set aside.
For the Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined.
  3. Add the egg yolk to the sugar mixture and stir until smooth and glossy.
  4. In a separate bowl, whisk the all-purpose flour and kosher salt together. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Fold in the rolled oats, finely grated carrots, and raisins.
  6. Drop rounded spoonfuls of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  7. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Assembly
  1. Spread a generous layer of the prepared cream cheese frosting on the flat side of one cookie and top with another cookie to form a sandwich.
  2. Repeat with remaining cookies and frosting.

Notes

For a thicker cookie, refrigerate the dough for about 30 minutes before baking. These cookies can be stored in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks.