Description
These carrot cake oatmeal cookies are soft, chewy, and the ultimate Easter dessert!
Ingredients
Cookies
- Flour: 1 and 3/4 cup
- Ground Cinnamon: 2 teaspoons
- Ground Nutmeg: 1/2 teaspoon
- Baking Soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Butter: 1 cup, softened
- Brown Sugar: 1 cup, packed
- Granulated Sugar: 1/2 cup
- Eggs: 2
- Vanilla Extract: 1 teaspoon
- Carrots: 1 cup, peeled & shredded
- Quick Oats: 3 cups
Icing
- Cream Cheese: 1 tablespoon, softened
- Milk: 1 tablespoon
- Vanilla Extract: 1/2 teaspoon
- Powdered/Icing Sugar: 1 cup
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
-
Mix: To a mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. To a separate mixing bowl, add and mix the softened butter, brown sugar, and granulated sugar with an electric hand mixer until fluffy. Add the eggs and vanilla extract and mix again.
- Combine: Add the dry ingredient mixture to the bowl of the wet ingredients and mix until fully incorporated. Next, fold in the carrots and then the oats.
- Bake: Scoop one-inch balls of cookie dough, place them on the baking sheet one inch apart, and bake them for 9-11 minutes.
- Icing: Add the softened cream cheese, milk, vanilla extract, and powdered/icing sugar to a bowl and mix until smooth. Once the cookies are completely cooled, use a spoon to drizzle the icing over each cookie.
Notes
To make perfectly round cookies, grab a drinking glass with a rim slightly larger than the cookies, and as soon as the cookies come out of the oven, turn it upside down and move it in a circular motion over each cookie until they're perfectly round.
If the icing seems too thick to drizzle, just add a little bit more milk until you reach the consistency you're hoping for.
Another easy way you can drizzle on the icing is by putting it in a ziplock bag and cutting a small hole at one of the tips like a piping bag.
It's hard to resist, but the cookies should be completely cooled before icing them otherwise the icing will likely melt off the cookies.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert, cookies
- Method: bake
- Cuisine: american