Soft chewy CARROT CAKE oatmeal cookie sandwiches filled with cinnamony flavors and a whipped cream cheese frosting center. Ohmygoodness. Each bite is the perfect bite.
How to Make Carrot Cake Cookie Sandwiches:
{printable version with measurements below}
- Peel and grate 2 medium carrots and set aside. Pulse rolled oats in food processor a few times. Don’t over do it you want the oatmeal to have a variety of different textures.
-
Mix together chopped rolled oats, flour, baking powder, baking soda, sea salt flakes, cinnamon and nutmeg in a bowl and set aside.
-
Add softened butter, brown sugar and granulated sugar to stand mixer’s bowl
- Add softened butter to stand mixer bowl and mix on medium high for about 30 seconds until blended and smooth. Turn speed to low and begin gradually adding brown sugar, granulated sugar, molasses, eggs, vanilla extract, almond extract and grated carrots.
-
As it continues to mix slowly start adding the flour oat mixture by the spoon until well incorporated
-
Cover with plastic wrap and refrigerate for about 2 hours or overnight (chill until batter begins to firm up, chilled dough holds it’s shape much better!)
- Once dough has chilled – Preheat oven to 350° (convection) and prepare 2 baking sheets with parchment paper.
- Using a small cookie scoop (my scoop is 1 tablespoon), scoop cookies onto parchment paper 2-3 inches apart. I typically fit 12 scooped cookies on 1 large baking sheet.
- Bake for 8-10 minutes until bottom edges begin to lightly brown. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring it to a cooling rack.
- While cookies are cooling, combine cream cheese, butter (softened), vanilla extract and powdered sugar in your mixer until ingredients are combined.
- When you are ready to assemble, first add a dollop of cream cheese frosting to the center of one cooled cookie pie and then add the other cookie on top to make a sandwich. If you want to pipe instead of “dollop”, (but don’t have a piping bag) just cut one corner of a plastic bag and pipe away!
- To store, keep cookies in air tight container and refrigerate.
More COOKIE recipes you’ll love:
click photos to link to recipe!
EAT & ENJOY!
-
Tag @bingeworthybites on Instagram and hashtag it! #bingeworthybites
Looking for MORE recipes? Don’t worry, I gotchu. Try sesame soy roasted edamame, perfect Fall pumpkin muffins, or my favorite pumpkin roll delight!
*This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
Carrot Cake Cookie Sandwiches
Servings: 24 sandwich cookies
Ingredients
- 1¾ cup old fashioned rolled oats
- 2¼ cups all purpose flour
- 1 tbsp baking powder
- ½ tsp baking soda
- 1 tsp maldon sea salt flakes
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup unsalted butter
- 2 large eggs
- 3 tbsp molasses
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ cup carrots, grated
Cream Cheese Frosting
- 8 ounce cream cheese (1 block = 8oz), softened
- 2 tbsp butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar, pinch extra for dusting on top
Instructions
- Peel and grate 2 medium carrots and set aside. Pulse rolled oats in food processor a few times. Don't over do it you want the oatmeal to have a variety of different textures.
- Mix together chopped rolled oats, flour, baking powder, baking soda, sea salt flakes, cinnamon and nutmeg in a bowl and set aside.
- Add softened butter, brown sugar and granulated sugar to stand mixer's bowl
- Add softened butter to stand mixer bowl and mix on medium high for about 30 seconds until blended and smooth. Turn speed to low and begin gradually adding brown sugar, granulated sugar, molasses, eggs, vanilla extract, almond extract and grated carrots.
- As it continues to mix slowly start adding the flour oat mixture by the spoon until well incorporated
- Cover with plastic wrap and refrigerate for about 2 hours or overnight (chill until batter begins to firm up, chilled dough holds it's shape much better!)
- Once dough has chilled - Preheat oven to 350° (convection) and prepare 2 baking sheets with parchment paper.
- Using a small cookie scoop (my scoop is 1 tablespoon), scoop cookies onto parchment paper 2-3 inches apart. I typically fit 12 scooped cookies on 1 large baking sheet.
- Bake for 8-10 minutes until bottom edges begin to lightly brown. Remove from oven and let cookies rest on the baking sheet for 5 minutes before transferring it to a cooling rack.
- While cookies are cooling, combine cream cheese, butter (softened), vanilla extract and powdered sugar in your mixer until ingredients are combined.
- When you are ready to assemble, first add a dollop of cream cheese frosting to the center of one cooled cookie pie and then add the other cookie on top to make a sandwich. If you want to pipe instead of "dollop", (but don't have a piping bag) just cut one corner of a plastic bag and pipe away!
- To store, keep cookies in air tight container and refrigerate.- Enjoy!
Nutrition
Serving: 1sandwich cookie
Leave a Reply