Oatmeal Cream Carrot Pies (Print Version)
# Ingredients:
01 -
1 cup of softened butter, unsalted.
02 -
1 cup of packed brown sugar.
03 -
½ cup of regular sugar.
04 -
2 big eggs.
05 -
1 teaspoon of vanilla.
06 -
1½ cups of plain flour.
07 -
1 teaspoon of baking soda.
08 -
1 teaspoon of cinnamon.
09 -
½ teaspoon of nutmeg.
10 -
½ teaspoon of regular salt.
11 -
1½ cups of rolled oats.
12 -
1 cup of finely shredded carrots.
13 -
½ cup of walnuts, chopped (optional).
14 -
½ cup of raisins (optional).
15 -
8 oz of cream cheese, softened.
16 -
½ cup of softened unsalted butter (for the filling).
17 -
4 cups of powdered sugar.
18 -
1 teaspoon of vanilla extract (for the filling).
# Instructions:
01 -
Set the oven to 350°F (175°C) and place parchment paper on your baking sheets.
02 -
In a big bowl, beat 1 cup of softened butter with 1 cup of brown sugar and ½ cup of white sugar until it's creamy and fluffy.
03 -
Add eggs one by one, making sure to mix well after each. Then, stir in 1 teaspoon of vanilla.
04 -
In another bowl, whisk together the 1½ cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon salt.
05 -
Slowly add the dry mixture to the wet one and stir just until it's mixed well.
06 -
Carefully fold in the 1½ cups oats, 1 cup carrots, and, if using, nuts or raisins.
07 -
Use a tablespoon to scoop dough, make little balls, and press them softly onto the prepared sheets. Leave about 2 inches between them.
08 -
Pop them in the oven for 10 to 12 minutes, or until the edges are lightly golden. Let them cool on the tray for 5 minutes before moving to a rack.
09 -
To make the filling, mix 8 oz cream cheese and ½ cup butter until smooth. Slowly beat in 4 cups powdered sugar and 1 teaspoon vanilla until it's whipped and airy.
10 -
Spread a little filling on the flat bottom of half of the cookies. Put the rest of the cookies on top so they stick together.
# Notes:
01 -
These chewy, oatmeal-based sandwich cookies taste just like carrot cake thanks to their creamy filling.
02 -
Feel free to toss in extras like nuts or raisins for an added crunch and sweetness.