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This is a variation of the thick, chewy oatmeal raisin cookies that my husband loves. I put some grated carrots, plus spices, in there so they taste just like carrot cake (especially with the thick cream cheese drizzle). They can be made with sugar(s) or Splenda (for a sugar-free version, although raisins do have some natural sugar in them). ** Healthy enough to use as a breakfast substitute, and your kids will love them! **
Giant CARROT CAKE OATMEAL COOKIES * Cream Cheese Drizzle *
(sugar or sugar-free)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup white sugar (or regular white Splenda)………........1 large egg
1/2 cup packed dark brown sugar (or brown Splenda blend)
1/2 tsp. vanilla extract……………………………………..3/4 cup flour
1/2 tsp. baking soda………………………………………...1/4 tsp. salt
1-1/2 tsp. ground cinnamon……………………………….1/2 tsp. nutmeg
1/2 tsp. ground ginger…………………………………..….1/2 cup shredded coconut
1 cup rolled oats (not instant)……………………………….1 cup grated carrots (2-3 medium)
1/2 cup golden raisins (optional)
CREAM CHEESE DRIZZLE:
1 oz. cream cheese, room temperature…………………1 cup powdered sugar
(NOTE: sugar-free drizzle: substitute 3/4 cup regular white Splenda + 1/4 cup cornstarch)
1 TB milk (I like unsweetened vanilla almond milk)….......…...1/4 tsp. vanilla extract
***
Preheat oven to 350. Line a baking sheet with parchment paper.
Beat the butter and sugars (Splendas) in your electric mixer, at medium speed until pale and fluffy, about 1 minute. Add eggs and vanilla; beat until combined.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl; then gently shake over the butter mixture. Beat on low just until combined. Mix in the the oats, carrots, coconut, and raisins (if using).
Scoop out with an ice cream scoop (or 1/2 cup measuring cup) and put about 3” apart on the baking sheet (6 per sheet). Press gently to flatten (dampen your fingers so they don’t stick) to about 3” to 4" across. Bake until golden brown and set, about 14-17 minutes. Cool on the pan a few minutes, before removing to a rack or paper to cool completely. Makes about 9 to 1 dozen cookies.
Meanwhile, whisk together all of the DRIZZLE ingredients in a small bowl. When the cookies are cooled, drizzle the glaze on top of them. It should be smooth & thick ~ adjust consistency by adding more powdered sugar or liquid.
Giant CARROT CAKE OATMEAL COOKIES * Cream Cheese Drizzle *
(sugar or sugar-free)
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup white sugar (or regular white Splenda)………........1 large egg
1/2 cup packed dark brown sugar (or brown Splenda blend)
1/2 tsp. vanilla extract……………………………………..3/4 cup flour
1/2 tsp. baking soda………………………………………...1/4 tsp. salt
1-1/2 tsp. ground cinnamon……………………………….1/2 tsp. nutmeg
1/2 tsp. ground ginger…………………………………..….1/2 cup shredded coconut
1 cup rolled oats (not instant)……………………………….1 cup grated carrots (2-3 medium)
1/2 cup golden raisins (optional)
CREAM CHEESE DRIZZLE:
1 oz. cream cheese, room temperature…………………1 cup powdered sugar
(NOTE: sugar-free drizzle: substitute 3/4 cup regular white Splenda + 1/4 cup cornstarch)
1 TB milk (I like unsweetened vanilla almond milk)….......…...1/4 tsp. vanilla extract
***
Preheat oven to 350. Line a baking sheet with parchment paper.
Beat the butter and sugars (Splendas) in your electric mixer, at medium speed until pale and fluffy, about 1 minute. Add eggs and vanilla; beat until combined.
Whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger in a bowl; then gently shake over the butter mixture. Beat on low just until combined. Mix in the the oats, carrots, coconut, and raisins (if using).
Scoop out with an ice cream scoop (or 1/2 cup measuring cup) and put about 3” apart on the baking sheet (6 per sheet). Press gently to flatten (dampen your fingers so they don’t stick) to about 3” to 4" across. Bake until golden brown and set, about 14-17 minutes. Cool on the pan a few minutes, before removing to a rack or paper to cool completely. Makes about 9 to 1 dozen cookies.
Meanwhile, whisk together all of the DRIZZLE ingredients in a small bowl. When the cookies are cooled, drizzle the glaze on top of them. It should be smooth & thick ~ adjust consistency by adding more powdered sugar or liquid.
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