Oatmeal Carrot Whoopie Cookies with Cream Cheese Frosting
Do you remember that moist carrot cake with cream cheese frosting I shared with you a while back? These oatmeal carrot whoopie cookies are basically that cake, in cookie form.
See that thick layer of cream cheese frosting? Looking at that makes my heart melt. And my mouth water. And my belly rumble. That it's sandwiched between two soft carrot-y oatmeal whoopie cookies is almost too much for me to handle.
Must. Go. Eat. Another …
The only word of warning I have for you is to make them smaller than you see in the pictures here. It's a lot of cookie, and even one is pretty filling. Unless you're having cookies for dinner (and I'm certainly not going to judge you if you are ;)), then making them 3-4 bite sized big would be perfect.
If you make these Oatmeal Carrot Whoopie Cookies make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
Print
Oatmeal Carrot Whoopie Cookies with Cream Cheese Frosting
-
Prep Time: 15 mins -
Cook Time: 15 mins
-
Total Time: 30 minutes
-
Yield: Makes 12 whoopie cookies 1x -
Category: Dessert
-
Method: Baked
-
Cuisine: North American
Prep Time:
Yield:
Category:
Method:
Cuisine:Description
These delicious whoopie cookies are like carrot cakes in cookie form. They're stuffed with a cream cheese frosting and are totally delicious.
Ingredients
For the cookies:
- 1 cup butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla
- 1 Ā½ cups flour
- 1 Ā½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
- 3/4 teaspoon allspice
- Ā½ teaspoon nutmeg
- 2 1/2 cups rolled oats
- Ā½ cup + 2 tablespoons finely shredded carrot
- Ā¼ cup raisins
- Ā¼ cup walnuts, toasted and chopped
For the frosting:
- 3/4 cup cream cheese, softened
- 2 tablespoons butter, at room temperature
- 3/4 cup powdered sugar
Instructions
- Preheat oven to 350 degrees.
- In a large bowl cream together the butter and sugars. Add the eggs and vanilla and beat until very creamy, about 2 minutes. In a medium sized bowl whisk together the flour, baking soda, salt, cinnamon, allspice and nutmeg.
- Add the dry ingredients to the wet ingredients and beat until just combined. Stir in the oats, carrot, raisins and walnuts.
- Drop by heaping tablespoon (or more for bigger cookies) onto an un-greased cookie sheet. Bake for 12-15 minutes, or until the cookies are just starting to get brown along the edges.
- Remove from oven and let cool for 5 minutes before transferring the cookies to a cookie sheet to cool completely.
For the frosting:
- Beat together all the ingredients in a medium sized bowl. Once the cookies are completely cool spread with a knife or pipe the frosting onto the bottom half of half the cookies. Top each with the remaining half of the cookies.
Notes
*It is best to assemble these cookies within a few hours of the time you are going to eat them. If you are going to make them ahead of time store the frosting in the fridge and the cookies in an airtight container at room temperature. Take the frosting out of the fridge 10 minutes before you assemble the cookies to let it soften slightly.
Made these tonight for dinner with friends. Awesome combination, though I’ll admit I’m not too sure what the carrot did for the recipe – I wonder if it would have been similar without or with something else offering more flavor. Omitted nutmeg, not a big fan — my cookies spread a lot, and I did heaping tablespoons, then heaping tea spoons (realized I wanted smaller sandwiches) and adjusted baking time accordingly, (12 min for the large, and did 8-9 minutes on small) and even while I watched like a hawk they spread but weren’t finished baking. As a result, my cookies were delicate.Ā I think I would do less butter next time. Frosting was good, I added a little vanilla. Overall we all loved them for the taste. Just would have loved if they were a little sturdier.Ā
★★★★
They may have spread more than usual if your home was very warm. That happens to me when I bake in the summer. If you pop the cookies (on a baking sheet) into your fridge for 15 minutes they will cook down and won’t spread as much.
Looks delicious. Thanks for the recipe.
these look yummy!