Name: Carrot Cake Oatmeal Cream Pies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened.; 1 cup brown sugar.; ½ cup granulated sugar.; 2 large eggs.; 1 tsp vanilla extract.; 1½ cups all-purpose flour.; 1 tsp baking soda.; 1 tsp ground cinnamon.; ½ tsp ground nutmeg.; ½ tsp salt.; 1½ cups old-fashioned oats.; 1 cup finely grated carrots.; ½ cup chopped walnuts (optional).; ½ cup raisins (optional).; 8 oz cream cheese, softened.; ½ cup unsalted butter, softened (for filling).; 4 cups powdered sugar.; 1 tsp vanilla extract (for filling).

Carrot Cake Oatmeal Cream Pies bring together the best flavors of soft, chewy oatmeal cookies and the rich, tangy cream cheese filling you love in carrot cake. These sandwich cookies are the perfect treat for carrot cake lovers or anyone who enjoys the comforting flavors of cinnamon, nutmeg, and oats. The dough includes finely grated carrots for moisture and flavor, with optional mix-ins like walnuts and raisins for added texture. After baking to golden perfection, the cookies are sandwiched together with a smooth cream cheese filling, creating an indulgent dessert that’s perfect for any occasion.

Carrot Cake Oatmeal Cream Pies bring together two beloved desserts—oatmeal cookies and carrot cake—into one delightful treat. These cookies are soft, chewy, and packed with the warm flavors of cinnamon and nutmeg. The finely grated carrots add both moisture and flavor, while the optional walnuts and raisins provide extra texture and sweetness. Sandwiched together with a rich cream cheese filling, these cookies are the perfect indulgence for carrot cake fans and cookie lovers alike.

INGREDIENTS

Unsalted butter: 1 cup, softened for the cookie dough.
Brown sugar: 1 cup, adds richness and moisture to the cookies.
Granulated sugar: ½ cup, for sweetness.
Eggs: 2 large, to bind the cookie dough.
Vanilla extract: 1 tsp, enhances the flavor of the dough and filling.
All-purpose flour: 1½ cups, forms the base of the dough.
Baking soda: 1 tsp, for leavening.
Cinnamon: 1 tsp, adds warmth and spice.
Nutmeg: ½ tsp, for extra flavor.
Salt: ½ tsp, to balance the sweetness.
Old-fashioned oats: 1½ cups, gives the cookies their chewy texture.
Grated carrots: 1 cup, adds moisture and a carrot cake flavor.
Walnuts (optional): ½ cup, chopped, adds crunch.
Raisins (optional): ½ cup, for added sweetness.
Cream cheese: 8 oz, softened for the filling.
Unsalted butter: ½ cup, softened for the filling.
Powdered sugar: 4 cups, to sweeten the filling.
Vanilla extract: 1 tsp, for flavoring the filling.

INSTRUCTIONS

Step 1:: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2:: Cream together 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar in a large mixing bowl until light and fluffy.
Step 3:: Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
Step 4:: In a separate bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt. Gradually stir the dry ingredients into the wet mixture until combined.
Step 5:: Fold in 1½ cups oats, 1 cup grated carrots, and optional ½ cup walnuts or raisins, if using.
Step 6:: Scoop tablespoon-sized dough balls onto the prepared baking sheets, flatten slightly, and space 2 inches apart.
Step 7:: Bake for 10-12 minutes until the edges are golden brown. Allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 8:: For the filling, beat together 8 oz softened cream cheese and ½ cup softened butter until smooth. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, whipping until light and fluffy.
Step 9:: Spread the cream cheese filling onto the flat side of half the cookies and top with the remaining cookies to create sandwich cookies.

Serving and Storage Tips

Store the cookies in an airtight container in the refrigerator for up to 5 days.
For best results, serve the cookies at room temperature so the cream cheese filling softens slightly.

Helpful Notes

To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking.

Tips from Well-Known Chefs

Chef Emily suggests adding a hint of orange zest to the filling for a fresh citrus twist that complements the carrot cake flavors.

How to Make Perfect Carrot Cake Oatmeal Cream Pies

For perfectly chewy oatmeal cookies, be sure not to overmix the dough. Stir the dry ingredients into the wet mixture just until combined, and fold in the oats, carrots, and optional add-ins gently. If the dough feels too soft, chill it for 30 minutes to help the cookies hold their shape during baking.

FAQs

Can I freeze the cookies?

Yes! You can freeze the cookies, either before or after assembling them with the cream cheese filling. If freezing after assembly, allow the cookies to thaw in the refrigerator before serving.

Do I have to use walnuts and raisins?

No, the walnuts and raisins are optional. You can omit them or substitute them with other add-ins like chopped pecans or dried cranberries.

Summary

Carrot Cake Oatmeal Cream Pies are a delightful twist on the classic oatmeal cookie. With a soft, chewy texture and the warm flavors of cinnamon and nutmeg, these cookies are filled with grated carrots, offering all the deliciousness of carrot cake in cookie form. The rich cream cheese filling makes them even more irresistible, creating sandwich cookies that are perfect for sharing. Whether you choose to add walnuts or raisins for extra texture, these cookies are sure to be a hit. They bake in just 10-12 minutes and are ready to enjoy with a glass of milk or cup of tea.