Here’s a cookie for all the carrot cake fans out there — complete with a little dollop of cream cheese frosting. And these actually may be good for you. Sure, it’s got lots of butter and sugar, but carrots, oatmeal and maple syrup are good (better?) for you than average, right? Good way to round out the weekend!
Ingredients
For the cookies
1 1/2 cups (3 sticks) unsalted butter, softened to room temperature
2 1/4 cups all-purpose flour
3 teaspoons ground cinnamon
2 teaspoon baking soda
1 teaspoon kosher salt
3 medium carrots (about 2 cups grated)
1 1/2 cups packed dark brown sugar
3/4 cup granulated sugar
3 large eggs
3 tablespoons maple syrup
1 tablespoon vanilla extract
4 1/2 cups old-fashioned rolled oats
For the glaze
4 ounces cream cheese, softened to room temperature
1 3/4 cups powdered sugar
3-4 tablespoons milk
1 teaspoon vanilla extract
Directions
In a medium work bowl, combine flour, ground cinnamon, baking soda, and kosher salt. Peel and grate 2 medium carrots on the large holes of a box grater (about 1 1/2 cups). Squeeze out the excess moisture by wrapping the shreds in a paper towel and squeezing them with your hands over a bowl or sink. (There might not be much moisture depending on your carrots.)
In the work bowl of your stand mixer, affixed with the paddle attachment, cream together butter, brown sugar and granulated sugar to the butter. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in 2 large eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Scrape down the sides of the bowl. Add 2 tablespoons maple syrup and 1 tablespoon vanilla extract. Beat just until combined, about 1 minute.
Turn the mixer off. Add the flour mixture. Beat on low speed until incorporated, 1 to 2 minutes. Add 3 cups old-fashioned rolled oats and the shredded carrots and stir by hand to combine. Cover the dough and refrigerate 1 to 2 hours.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Using a 2-tablespoon portion scoop, scoop portions, placing them at least 2 inches apart of the baking sheet Bake for 14-15 minutes, rotating the baking sheet halfway through baking. Let cool completely on the baking sheets, for a few minutes and remove the wire racks to cool completely.
To make the icing: combine cream cheese, milk, vanilla extract and powdered sugar, and whisk until smooth and pourable. Drizzle over the cooled cookies and let sit until the glaze hardens, about 10 minutes.