Oatmeal Carrot Whoopie Cookies with Cream Cheese Frosting

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 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 then 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.

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Oatmeal Carrot Whoopie Cookies with Cream Cheese Frosting

 

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Author: The Endles Meal

Serves: Makes 12 whoopie cookies

Ingredients

For the cookies:

• 1 cup butter, at room temperature
• ¾ cup brown sugar, packed
• ½ cup white sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 ½ cups flour
• 1 ½ teaspoon baking soda
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• ¾ teaspoon allspice
• ½ teaspoon nutmeg
• 2½ cups rolled oats
• ½ cup + 2 tablespoons finely shredded carrot
• ¼ cup raisins
• ¼ cup walnuts, toasted and chopped

For the frosting:

• ¾ cup cream cheese, softened
• 2 tablespoons butter, at room temperature
• ¾ cup powdered sugar

Instructions

1. Heat oven to 350 degrees Fahrenheit
2. Cream butter and sugar in a large mixing bowl. Beat the vanilla, eggs, and butter until creamy (about 2 minutes). Mix the baking soda with the cinnamon, nutmeg, allspice, and cinnamon in a large bowl.
3. Mix the ingredients together until they are just mixed. Add the carrots, raisins, and walnuts.
4. Pour larger cookies, drop by a heaping tablespoon onto a cookie sheet that has not been greased. Bake the cookies for 12-15 mins, until they are starting to brown around the edges.
5. After removing the cookie from the oven, let it cool down for five minutes. Then transfer to a baking sheet and allow to completely cool.

The frosting:

1. In a large bowl, combine all ingredients. Spread the frosting with a spoon or piping bag on the bottom halves of the half cookies once they are completely cooled. Then top each cookie with the other half.

Notes

It is recommended that you assemble the cookies a couple of hours before eating them. You can make these cookies ahead and store them in an airtight box at room temperature. Allow the frosting to soften a little by taking it out of the refrigerator 10 minutes prior to assembling the cookies.