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Chewy oatmeal cookies with classic carrot-cake spices, shredded carrots, and a tangy cream cheese glaze, perfect for Easter and springtime treats.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (for cookie dough)
  • 1 cup peeled and shredded carrots
  • 3 cups quick oats
  • 1 tablespoon cream cheese, softened (for glaze)
  • 1 tablespoon milk (for glaze, plus extra if needed)
  • 1/2 teaspoon vanilla extract (for glaze)
  • 1 cup powdered/icing sugar

Instructions

  1. Preheat oven to 350°F and line two baking sheets with parchment paper.
  2. Spoon and level the flour when measuring.
  3. Peel and shred carrots on the coarse side of a grater; squeeze out excess moisture if very wet.
  4. Soften butter, and bring eggs to room temperature if needed.
  5. Whisk together flour, ground cinnamon, ground nutmeg, baking soda, and salt in a bowl.
  6. Beat softened butter with brown sugar and granulated sugar until fluffy.
  7. Add eggs and 1 teaspoon vanilla extract to the butter-sugar mixture and mix until smooth.
  8. Gradually add the dry ingredients to the wet mixture and mix just until combined.
  9. Fold in shredded carrots, then fold in quick oats until evenly distributed.
  10. Use a cookie scoop or spoon to drop approximately 1-inch balls of dough onto the prepared baking sheets, spacing about 1 inch apart.
  11. Bake for 9 to 11 minutes, until edges are set but centers remain slightly soft.
  12. Optional: immediately after baking, gently rotate a glass rim over each warm cookie to shape them rounded and neat.
  13. Cool cookies completely on a wire rack.
  14. Make the glaze by mixing softened cream cheese, 1 tablespoon milk, 1/2 teaspoon vanilla extract, and powdered sugar until smooth; thin with a little milk if needed.
  15. Drizzle or pipe the cream cheese glaze over completely cooled cookies.

Notes

Measure flour by spooning it lightly into the cup and leveling it off to avoid dry, tough cookies., Use softened butter (not melted) and room temperature eggs for a soft, chewy texture., Shred carrots on the coarse side of the grater and remove excess moisture if wet., Use quick oats for the right tender-chewy bite; old-fashioned oats can be pulsed to break them down or will yield a heartier cookie., Make dough balls about one inch in size and space one inch apart; shape for rounded edges if desired., Bake 9 to 11 minutes; remove when edges set and centers are slightly soft as cookies firm up while cooling., Cool completely before adding glaze; thin glaze with milk if too thick., For storage, keep cookies in an airtight container at room temperature for up to one week., Cookie dough balls can be frozen on parchment-lined trays until firm, then transferred to freezer bags and baked from frozen with a minute or two added to bake time., Baked cookies freeze well up to three months; thaw before serving., Fold in mix-ins like chopped walnuts, pecans, or raisins last to avoid overmixing; reduce oats slightly if adding a lot of mix-ins.

Nutrition

Find it online: https://cozyovenkitchen.com/carrot-cake-oatmeal-cookies-with-cream-cheese-glaze/