Carrot Cake Oatmeal Cookies with Cream Cheese Glaze Recipe

My family are self-proclaimed cookie connoisseurs, and let me tell you, they’ve tasted their fair share! From classic chocolate chip to elaborate gingerbread creations, we’ve baked and devoured them all. But these Carrot Cake Oatmeal Cookies with Cream Cheese Glaze? They’ve soared to the top of our favorites list. The first time I made them, the aroma alone was intoxicating – warm spices mingling with sweet carrots and a hint of toasted oats. The cookies themselves are perfectly chewy and soft, bursting with the familiar flavors of carrot cake in every bite. And that cream cheese glaze? Oh, that’s the magic touch! It adds a tangy sweetness that perfectly complements the spiced cookies, making them utterly irresistible. Honestly, they disappeared within hours, with everyone sneaking seconds (and thirds!). If you’re looking for a cookie that’s comforting, flavorful, and just a little bit special, you absolutely have to try these Carrot Cake Oatmeal Cookies. They are guaranteed to become a new family favorite in your home too!

Ingredients

This recipe perfectly balances the hearty texture of oatmeal cookies with the warm, spiced flavors of carrot cake, all topped with a luscious cream cheese glaze. To bring these delightful cookies to life, you’ll need the following ingredients. Each ingredient plays a crucial role in creating the perfect cookie, so let’s delve into what you’ll need and why.

For the Carrot Cake Oatmeal Cookies:

• 1 ½ cups (150g) All-Purpose Flour: The foundation of our cookies, all-purpose flour provides structure and ensures they hold their shape. It’s versatile and readily available, making it a staple for baking. For a slightly denser and chewier cookie, you can substitute a portion of this with whole wheat pastry flour.
• 1 teaspoon Baking Soda: This is our leavening agent! Baking soda reacts with the acids in the brown sugar and molasses to create carbon dioxide, which makes the cookies rise and become light and airy. Make sure your baking soda is fresh for optimal results.
• 1 teaspoon Ground Cinnamon: Cinnamon is the heart of the carrot cake flavor profile. It brings warmth and sweetness, complementing the carrots and oats beautifully. Use high-quality cinnamon for the best flavor – Saigon cinnamon is particularly potent and aromatic.
• ½ teaspoon Ground Nutmeg: Nutmeg adds a subtle warmth and depth of flavor that enhances the cinnamon and other spices. Freshly grated nutmeg is always preferred for its intense aroma, but pre-ground nutmeg works just fine too.
• ¼ teaspoon Ground Cloves: Cloves bring a pungent, slightly sweet, and warm spice note that adds complexity to the overall flavor profile. A little goes a long way with cloves, so stick to the measurement for a balanced taste.
• ½ teaspoon Salt: Salt is a flavor enhancer in baking. It doesn’t make the cookies salty; instead, it balances the sweetness and brings out the flavors of all the other ingredients. Use fine sea salt or kosher salt for baking.
• 1 cup (2 sticks) Unsalted Butter, softened: Butter is essential for moisture, flavor, and tenderness in cookies. Unsalted butter allows you to control the salt level in the recipe. Ensure the butter is properly softened – it should be pliable but not melted. Softened butter creams together beautifully with sugar, creating air pockets that contribute to light and fluffy cookies.
• ¾ cup (150g) Granulated Sugar: Granulated sugar provides sweetness and also contributes to the crisp edges of the cookies. It helps with browning and gives the cookies a slightly caramelized flavor.
• ¾ cup (165g) Packed Light Brown Sugar: Brown sugar adds moisture, chewiness, and a molasses-like depth of flavor to the cookies. The molasses in brown sugar reacts with baking soda to create a softer texture. Pack the brown sugar firmly when measuring to ensure you have the correct amount.
• 2 Large Eggs: Eggs bind the ingredients together, adding richness, moisture, and structure to the cookies. They also contribute to the chewy texture. Use large eggs at room temperature for better emulsification.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the sweetness and rounds out the flavors of all the other ingredients. Use pure vanilla extract for the best flavor, or for an even more intense vanilla flavor, consider using vanilla bean paste.
• 2 cups (160g) Rolled Oats (not instant): Rolled oats provide a chewy texture and nutty flavor to these cookies. They also add a delightful heartiness that sets these cookies apart. Make sure to use rolled oats (old-fashioned oats) and not instant oats, as instant oats will become too mushy.
• 2 cups (200g) Shredded Carrots, packed: Carrots are the star of the show! They add moisture, sweetness, and that signature carrot cake flavor. Use finely shredded carrots, and pack them lightly when measuring to avoid adding too much moisture to the dough. Pre-shredded carrots from the store work well, or you can shred your own using a box grater.
• ½ cup (60g) Chopped Walnuts or Pecans (optional): Nuts add a delightful crunch and nutty flavor that complements the carrot cake spices. Walnuts and pecans are classic choices for carrot cake, but you can also use other nuts like almonds or even toasted coconut flakes for a different twist. If you prefer nut-free cookies, simply omit them.
• ½ cup (85g) Raisins or Dried Cranberries (optional): Dried fruits add sweetness and chewiness. Raisins are traditional in carrot cake, but dried cranberries offer a tangy alternative. You can also use other dried fruits like chopped dates or apricots. If you prefer fruit-free cookies, omit them.

For the Cream Cheese Glaze:

• 4 ounces (113g) Cream Cheese, softened: Cream cheese is the base of our tangy and creamy glaze. It provides richness and that signature cream cheese flavor that pairs perfectly with carrot cake. Ensure the cream cheese is properly softened to avoid lumps in the glaze.
• ½ cup (1 stick) Unsalted Butter, softened: Butter adds richness, smoothness, and flavor to the glaze. Using unsalted butter allows you to control the sweetness of the glaze. Make sure it is softened for a smooth glaze.
• 3 cups (360g) Powdered Sugar: Powdered sugar (confectioners’ sugar) provides sweetness and structure to the glaze. It dissolves easily into the cream cheese and butter, creating a smooth and creamy consistency.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the sweetness and rounds out the flavors of the glaze, complementing the cream cheese and cookies.
• 2-4 tablespoons Milk or Heavy Cream: Milk or heavy cream is used to adjust the consistency of the glaze. Start with 2 tablespoons and add more gradually until you reach your desired glaze thickness. Heavy cream will create a richer and slightly thicker glaze, while milk will result in a lighter glaze.

Instructions

Let’s embark on the delightful journey of baking these Carrot Cake Oatmeal Cookies with Cream Cheese Glaze! Follow these step-by-step instructions to create perfectly spiced, chewy cookies topped with a luscious glaze. Read through the instructions completely before you begin to ensure you have a smooth baking experience.

Making the Carrot Cake Oatmeal Cookies:

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents the cookies from sticking and makes cleanup a breeze. Silicone mats offer even heat distribution and are reusable. Setting up your oven and baking sheets beforehand ensures you’re ready to bake once the dough is prepared.
2. Whisk Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking incorporates air and ensures the baking soda and spices are evenly distributed throughout the flour. This step is crucial for consistent flavor and texture in your cookies. Set aside this dry ingredient mixture for later.
3. Cream Butter and Sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Creaming butter and sugar incorporates air, which is essential for creating light and tender cookies. Beat for 2-3 minutes until the mixture is pale and fluffy. Scrape down the sides of the bowl occasionally to ensure even mixing.
4. Beat in Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Adding eggs one at a time ensures they emulsify properly into the butter and sugar mixture, creating a smooth and stable dough. Vanilla extract enhances the overall flavor of the cookies.
5. Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just incorporated, and a few streaks of flour are okay at this point.
6. Stir in Oats, Carrots, and Optional Add-ins: Stir in the rolled oats, shredded carrots, and optional walnuts/pecans and raisins/dried cranberries. Fold these ingredients in gently using a spatula or wooden spoon until evenly distributed throughout the dough. Mixing by hand at this stage prevents overmixing and ensures the oats, carrots, and add-ins are incorporated without crushing them.
7. Drop Dough onto Baking Sheets: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Using a rounded tablespoon ensures consistent cookie size and baking time. Spacing the cookies apart allows for proper air circulation and prevents them from spreading into each other.
8. Bake: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Baking time can vary slightly depending on your oven. Keep an eye on the cookies and bake until they reach a light golden brown color around the edges and the centers are no longer doughy. The cookies will continue to set as they cool.
9. Cool on Baking Sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Allowing the cookies to cool slightly on the baking sheets helps them firm up and prevents them from breaking when you transfer them. Cooling them completely on a wire rack allows for air circulation and prevents the bottoms from becoming soggy.

Making the Cream Cheese Glaze:

1. Beat Cream Cheese and Butter: In a medium bowl or the bowl of a stand mixer, beat the softened cream cheese and softened butter until smooth and creamy. Ensure both the cream cheese and butter are properly softened for a lump-free glaze. Beat until the mixture is light and fluffy.
2. Gradually Add Powdered Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating on low speed until combined after each addition. Then, stir in the vanilla extract. Adding powdered sugar gradually prevents it from puffing up in a cloud and makes it easier to incorporate into the cream cheese and butter mixture. Mix until smooth and creamy.
3. Adjust Consistency with Milk/Cream: Add milk or heavy cream, starting with 2 tablespoons, and mix until the glaze reaches your desired consistency. Add more milk/cream, 1 tablespoon at a time, if needed. The amount of liquid you need will depend on the desired thickness of your glaze. For a thicker glaze, use less liquid; for a thinner glaze, use more.
4. Glaze Cooled Cookies: Once the cookies are completely cooled, drizzle or spread the cream cheese glaze over the tops. You can use a spoon to drizzle the glaze or a spatula to spread it evenly. For a more decorative touch, you can use a piping bag to pipe the glaze onto the cookies.
5. Set Glaze (Optional): Allow the glaze to set for about 30 minutes before serving. This will help the glaze firm up slightly and make the cookies easier to handle. If you want to speed up the setting process, you can refrigerate the cookies for a short time.

Enjoy your homemade Carrot Cake Oatmeal Cookies with Cream Cheese Glaze! They are perfect for dessert, snacks, or any time you crave a delicious and comforting treat.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes. This is an approximate guide.)

Serving Size: 1 Cookie
Yields: Approximately 24 cookies

Approximate Nutrition per Serving (1 cookie, without optional nuts and raisins/cranberries, and glaze):

• Calories: 180-220 kcal
• Fat: 9-12g
  • Saturated Fat: 5-7g
  • Trans Fat: 0g
• Cholesterol: 30-40mg
• Sodium: 100-150mg
• Carbohydrates: 25-30g
  • Fiber: 1-2g
  • Sugar: 15-20g
• Protein: 2-3g

Approximate Nutrition per Serving (1 cookie, with optional nuts and raisins/cranberries, and glaze):

• Calories: 250-300 kcal
• Fat: 12-16g
  • Saturated Fat: 7-9g
  • Trans Fat: 0g
• Cholesterol: 40-50mg
• Sodium: 120-170mg
• Carbohydrates: 35-40g
  • Fiber: 2-3g
  • Sugar: 20-25g
• Protein: 3-4g

Note: These values are estimates. For precise nutritional information, use a nutrition calculator and input the exact brands and quantities of ingredients used. The addition of nuts and raisins/cranberries, as well as the cream cheese glaze, significantly increases the calorie and fat content. The sugar content is also relatively high due to the sugars in the cookies and the powdered sugar in the glaze. Enjoy these cookies as a treat in moderation as part of a balanced diet.

Preparation Time

From start to finish, making these Carrot Cake Oatmeal Cookies with Cream Cheese Glaze is a rewarding baking experience. Here’s a breakdown of the estimated time involved:

• Prep Time: 25-30 minutes (This includes gathering ingredients, measuring, chopping carrots and nuts (if using), and making the cookie dough and glaze.)
• Bake Time: 12-15 minutes per batch (Depending on your oven and cookie size, you may need to bake in batches.)
• Cooling Time: 30-45 minutes (Allow time for the cookies to cool completely before glazing, and for the glaze to set.)

Total Estimated Time: 1 hour 5 minutes – 1 hour 30 minutes

This recipe is perfect for a weekend baking project or when you want to impress with a homemade treat. While it takes a little over an hour, the delicious results are well worth the effort! The hands-on time is relatively short, with most of the time spent baking and cooling.

How to Serve

These Carrot Cake Oatmeal Cookies with Cream Cheese Glaze are incredibly versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions:

• Classic Dessert:
  • Serve them as a simple and satisfying dessert after lunch or dinner.
  • Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
  • Arrange them beautifully on a dessert platter for parties and gatherings.
• Afternoon Snack:
  • Enjoy a cookie or two with a cup of coffee, tea, or milk for a comforting afternoon pick-me-up.
  • Pack them in lunchboxes for a special midday treat.
• Party Favor:
  • Wrap individual cookies in cellophane bags and tie with ribbons to create charming party favors.
  • Present them in a decorative box as a thoughtful homemade gift for friends and neighbors.
• Holiday Treat:
  • These cookies are perfect for fall and winter holidays like Thanksgiving and Christmas, bringing warm and spiced flavors to your festive celebrations.
  • Arrange them on a holiday cookie platter alongside other festive treats.
• Elevated Presentation:
  • Dust the glazed cookies with a sprinkle of ground cinnamon or chopped nuts for an elegant finish.
  • Serve them on a tiered dessert stand for a visually appealing presentation.
  • Drizzle melted white chocolate or caramel over the glaze for added flavor and visual appeal.
• Pairings:
  • Beverages: Coffee, tea (especially chai or spiced tea), milk, hot chocolate, apple cider.
  • Complementary Flavors: Fresh fruit (berries, apple slices), yogurt, fruit compote, caramel sauce.

No matter how you choose to serve them, these Carrot Cake Oatmeal Cookies are sure to be a hit! Their delightful flavor and texture make them a crowd-pleasing treat for any occasion.

Additional Tips for Perfect Carrot Cake Oatmeal Cookies

To ensure your Carrot Cake Oatmeal Cookies with Cream Cheese Glaze are absolutely perfect every time, here are five helpful tips:

1. Don’t Overmix the Dough: Overmixing develops the gluten in the flour, leading to tough cookies. Mix the dry ingredients into the wet ingredients until just combined. It’s okay if there are still a few streaks of flour visible before you add the oats and carrots. Gentle mixing is key to tender cookies.
2. Use Room Temperature Ingredients: Ensure your butter, cream cheese, and eggs are at room temperature. Room temperature ingredients emulsify more easily, creating a smoother batter and glaze. Softened butter creams better with sugar, and room temperature eggs incorporate more evenly into the dough, resulting in a better texture.
3. Chill the Dough (Optional for Thicker Cookies): If you prefer thicker, less spread cookies, chill the dough for 30 minutes to an hour before scooping and baking. Chilling solidifies the butter, which slows down spreading in the oven. This will result in slightly taller and chewier cookies.
4. Measure Flour Correctly: Incorrectly measured flour is a common baking mistake. To measure flour accurately, spoon it into your measuring cup and level it off with a straight edge. Avoid scooping directly from the bag, as this can pack the flour and result in too much flour in your recipe, leading to dry cookies.
5. Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake the cookies until the edges are golden brown and the centers are just set. They will continue to bake slightly as they cool on the baking sheet. Err on the side of slightly underbaking for chewier cookies.

By following these tips, you’ll be well on your way to baking delicious and consistently perfect Carrot Cake Oatmeal Cookies every time!

FAQ Section

Here are five frequently asked questions about making Carrot Cake Oatmeal Cookies with Cream Cheese Glaze to help you bake with confidence:

Q1: Can I use quick oats instead of rolled oats?

A: It’s best to use rolled oats (old-fashioned oats) for this recipe. Quick oats are more finely processed and will absorb more liquid, potentially resulting in drier cookies. Rolled oats provide the desired chewy texture and heartiness. If you must substitute, use slightly less quick oats and keep a close eye on the cookie dough consistency.

Q2: Can I make these cookies ahead of time?

A: Yes, you can make the cookie dough ahead of time. The dough can be stored in the refrigerator for up to 2-3 days. Bring the dough to room temperature for about 15-20 minutes before scooping and baking. Baked cookies can be stored in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week. Glazed cookies are best stored in the refrigerator due to the cream cheese glaze.

Q3: Can I freeze these cookies?

A: Yes, you can freeze both unglazed and glazed cookies. For unglazed cookies, freeze them in a single layer on a baking sheet until solid, then transfer them to an airtight container or freezer bag. For glazed cookies, freeze them in a single layer until the glaze is set, then carefully stack them in an airtight container with parchment paper between layers. Freeze for up to 2-3 months. Thaw cookies at room temperature before serving.

Q4: Can I make these cookies gluten-free?

A: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or another binder to provide structure. Check that your oats are certified gluten-free, as oats can sometimes be processed in facilities that also handle wheat.

Q5: Can I reduce the sugar in this recipe?

A: You can slightly reduce the sugar, but it will affect the texture and sweetness of the cookies. You could try reducing the granulated sugar and brown sugar by about ¼ cup each. However, sugar contributes to moisture and chewiness, so significantly reducing it may result in drier or less tender cookies. Taste the dough and adjust to your preference, keeping in mind that the glaze also adds sweetness.

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