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Carrot Cake Oatmeal Cream Pie Cookies

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These Carrot Cake Oatmeal Cream Pie Cookies combine the cozy, spiced flavors of carrot cake with the chewy comfort of oatmeal cookies, all sandwiched with a luscious cream cheese filling. Perfect for any occasion, they’re easy to make, crowd-pleasing, and irresistibly nostalgic.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar (light or dark)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour (or gluten-free 1:1 blend)
  • 1 cup (100g) old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 cup (85g, about 2 medium) fresh carrots, finely grated
  • 1/2 cup (60g) raisins or chopped walnuts (optional)
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter, softened
  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Bring butter and cream cheese to room temperature.
  2. In a large bowl, cream together 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar with an electric mixer on medium speed for about 2 minutes, until light and fluffy. Beat in 1 egg and 2 teaspoons vanilla extract.
  3. In a separate bowl, whisk together 1 cup all-purpose flour, 1 cup rolled oats, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon salt.
  4. Fold 3/4 cup finely grated carrots into the wet mixture. If using raisins or walnuts, add up to 1/2 cup now.
  5. Add the dry mixture into the wet mixture in two parts, stirring gently between additions until just combined. Do not over-mix.
  6. Using a 1.5-tablespoon cookie scoop or rounded spoon, drop dough balls onto prepared baking sheets, leaving about 2 inches between each. You should get about 24 cookies (12 sandwiches).
  7. Bake for 10-12 minutes, or until edges are set and tops look just dry. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the filling: In a medium bowl, beat together 4 oz cream cheese and 2 tablespoons butter until smooth. Gradually add 1 cup powdered sugar, 1/2 teaspoon vanilla, and a pinch of salt. Beat until fluffy and spreadable, about 2 minutes.
  9. Spread about 1 tablespoon of the cream cheese filling onto the flat side of half the cookies. Top with a second cookie, pressing gently to sandwich.
  10. Enjoy immediately, or chill for 15 minutes to firm up the filling. Store leftovers in an airtight container in the fridge.

Notes

For best results, use room temperature butter and cream cheese. Don’t over-mix the dough for chewy cookies. Finely grate carrots for even texture. Cookies can be made gluten-free or dairy-free with appropriate substitutions. Store in the fridge for up to 5 days or freeze for up to a month. Let cookies cool completely before filling to prevent melting.

Nutrition

Keywords: carrot cake cookies, oatmeal cream pie, sandwich cookies, cream cheese filling, easy dessert, spring baking, homemade cookies, carrot cake oatmeal cookies

Find it online: https://magnetmeal.com/carrot-cake-oatmeal-cream-pie-cookies-easy-homemade-recipe/