Carrot Cake Oatmeal Cream Pies (Print Version)
# Ingredients:
01 -
1 cup unsalted butter, softened.
02 -
1 cup brown sugar.
03 -
½ cup granulated sugar.
04 -
2 large eggs.
05 -
1 tsp vanilla extract.
06 -
1½ cups all-purpose flour.
07 -
1 tsp baking soda.
08 -
1 tsp ground cinnamon.
09 -
½ tsp ground nutmeg.
10 -
½ tsp salt.
11 -
1½ cups old-fashioned oats.
12 -
1 cup finely grated carrots.
13 -
½ cup chopped walnuts (optional).
14 -
½ cup raisins (optional).
15 -
8 oz cream cheese, softened.
16 -
½ cup unsalted butter, softened (for filling).
17 -
4 cups powdered sugar.
18 -
1 tsp vanilla extract (for filling).
# Instructions:
01 -
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
02 -
In a large bowl, cream together 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy.
03 -
Add eggs one at a time, mixing well after each addition, then stir in 1 tsp vanilla extract.
04 -
In a separate bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ½ tsp salt.
05 -
Gradually stir the dry ingredients into the wet mixture until just combined.
06 -
Fold in 1½ cups old-fashioned oats, 1 cup grated carrots, and optional walnuts or raisins.
07 -
Scoop tablespoon-sized dough balls onto prepared baking sheets, flatten slightly, and space 2 inches apart.
08 -
Bake for 10-12 minutes until edges are golden brown. Let cookies cool on sheets for 5 minutes before transferring to wire racks.
09 -
For the filling: Beat 8 oz cream cheese and ½ cup softened butter together until smooth. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, whipping until light and fluffy.
10 -
Spread cream filling on the flat side of half the cookies and top with the remaining cookies to create sandwich cookies.
# Notes:
01 -
These oatmeal cream pies combine the flavors of carrot cake with soft, chewy cookies and a rich cream cheese filling.
02 -
Optional mix-ins like walnuts or raisins add texture and flavor.