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Carrot Oatmeal Cookies with Cream Cheese Frosting

These delicious cookies bring together the flavors of carrot cake and oatmeal, enhanced with a creamy frosting, making them a perfect comfort treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Frosting
  • 2 ounces cream cheese (room temperature) Philadelphia for classic flavor
  • 2 ounces unsalted butter (softened) Use a high-quality brand
  • 2 teaspoons vanilla extract (pure) Enhances the flavor greatly
  • 1/2 cup powdered sugar For sweetness and a smooth texture
For the Cookies
  • 1/2 cup unsalted butter (melted) Higher fat butter yields better flavor
  • 1/2 cup packed brown sugar Dark adds a deeper flavor
  • 1/4 cup granulated sugar
  • 1 large egg yolk (beaten)
  • 3/4 cup all-purpose flour (sifted) To avoid lumps
  • 1/2 teaspoon kosher salt
  • 1 cup rolled oats (old-fashioned) For better chewiness
  • 3/4 cup packed, finely grated carrots (fresh) Avoid bagged pre-grated
  • 1/3 cup raisins Can substitute with chopped nuts, chocolate chips, or dried cranberries

Method
 

For the Cream Cheese Frosting
  1. In a medium-sized bowl, combine the room-temperature cream cheese and softened butter.
  2. Beat until smooth and creamy, about 1-2 minutes.
  3. Add the vanilla extract and mix until well incorporated.
  4. Gradually add the powdered sugar, beating until light and fluffy. Set aside.
For the Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined (about 3 minutes).
  3. Stir in the egg yolk until smooth.
  4. In a separate bowl, whisk together the flour and kosher salt, then gradually add to the sugar mixture, stirring until just combined.
  5. Carefully fold in the oats, grated carrots, and raisins until evenly distributed among the dough.
  6. Drop rounded spoonfuls of dough (about 1.5 tablespoons each) onto the prepared baking sheet, leaving space in between to allow for spreading.
  7. Bake for 10-12 minutes, or until lightly golden on the edges. The tops may look slightly underbaked but will firm up as they cool.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To assemble, spread a generous layer of cream cheese frosting on the flat side of one cookie, sandwich with another cookie, and repeat with the remaining cookies.

Notes

For best flavor, add a pinch of cinnamon or nutmeg to the dough. Don't overmix the dough! Cool cookies completely before frosting.