Carrot Cake Cookies with Oatmeal & Macadamias

18 March 2011

Carrot Cake Cookies with Oats & Macadamias

I have a new favorite cookie.

Honest to goodness…these are the BEST cookies I’ve tasted in a very long time. These sandwiched cookies are a treat for the palate with or without the cream cheese filling. In fact, I would even consider placing these delectables alongside a beautifully set Sunday brunch table instead of muffins {gasp!…as I adore muffins}.

The first indication that these were a winner, is the cookie batter. If cookie batter tastes good enough to eat on its own, it’s a sure sign that good things are to come when you bake it. The second seal-the-deal hint is the way they smell when they’re baking and pulling them from the oven. My stomach groaned with excited anticipation I could hardly wait for them to cool to get the first taste. Now I know what I like…but when a discerning and sometimes picky palate takes a bite for the first time and the reflex response is a nod along with a grunted “Ummmm” and a raise of the eyebrow (or two), I’m giddy and jumping up and down again because Hubbs is in agreement before I’ve even mentioned how much I like them.

So besides the use of carrots, oats and delicious spices like cinnamon, nutmeg and ginger in the cookie dough, what makes these Carrot Cake Cookies with Oatmeal and Macadamias so good?

This cookie is versatile.
I added macadamias to the batter, but you can change these a myriad of ways and still enjoy its goodness. Adding coconut, cranberries instead of raisins, omit the nuts or add other nut meats instead of macadamias (walnuts, almonds, pecans). Other additions that would take it up a notch: chopped up candied ginger, more cinnamon.

Change the texture.
Texture can be either crispy or soft and chewy, depending on how you drop the cookie dough on the baking sheet, how you handle the dough or if you slightly flatten the tops of the cookie dough mounds before baking.

Sandwiched or not.
These cookies are so good, they can stand on their own with or without the cream cheese filling. If you make these large and chewy, adding some homemade (or store bought) vanilla ice cream to the middle would be fantastic. Also, crumble a cookie on top of a bowl of ice cream would be a treat too.

Size matters.

Cookie Scoop

I tested and played with making the cookies in different sizes. Using my largest cookie scoop, they were too large for my liking…but I could appreciate the larger cookie size being ideal for ice cream sandwiches.

A medium-sized cookie scoop was a better size. I turned the oven down to 325 degrees and baked the cookies for about 12 minutes, rotating the pan halfway through the baking time.

For the cookie images used in this post, I improvised to ensure that the cookies were more even and used my mini-whoopie pan, baking time about 10 minutes at 325 degrees. I still slightly flattened the tops with my fingertips to avoid a domed shaped cookie (I didn’t want little whoopies!).

I substituted 1 cup of all-purpose flour for a cup of whole wheat flour (change reflected in recipe).
Addition of 1/2 cup of coarsely chopped, dry roasted and unsalted macadamia nuts.
Your baking time will vary depending on the size of the cookies you make.
For the BEST results, refrigerate the cookie dough overnight. Keep unused batter refrigerated while you’re baking cookies.
Slightly flatten the cookie dough before baking (preference).
Rotate the pan half-way through the baking time to encourage more even baking and browning.
Depending on your preference of either a chewy or crispy cookie, you will want to test and gauge your ideal baking time. I prefer a softer cookie with this recipe mainly because as I tried to achieve a crispy cookie, the cookies seemed too dark.
Other add-in suggestions
- Candied or crystallized ginger, coarsely chopped
- Dried cranberries
- Dried cherries
- Various other nuts like either almonds, pecans, walnuts
- Shredded coconut
- Mini chocolate chips

Carrot Cake Cookies with Oatmeal and Macadamias

source adapted and modified from Martha Stewart Living – Carrot Cake Sandwich Cookies

Yield will vary depending on size of cookies: about 25 sandwiched cookies – medium-sized

Cookies

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.

Baking
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

Ingredients

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.

Carrot Cake Cookies with Oats & Macadamias