Ingredients
FOR THE COOKIES
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup sweetened shredded coconut
1/2 cup golden raisins (see note above about soaking raisins)
3/4 cup grated carrots
1/2 cup chopped walnuts
FOR THE FROSTING
2 ounces cream cheese
2 tablespoons butter
1 to 1 1/2 cups powdered sugar, sifted (important so you don’t have lumps in your frosting!)
1/2 teaspoon vanilla
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter and sugars for 2-3 minutes until lightened in color and fluffy. Do not cut this step short!
- Add the egg and the vanilla and keep mixing to combine. Turn off mixer and scrape down sides of the bowl before moving to next step.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Whisk to fully incorporate.
- Add the flour mixture to the butter mixture and beat on low until just combined.
- With the mixer still on low, add the oats, coconut, raisins, carrots and walnuts.
- Place dough in the refrigerator to chill. At least 2 hours chilling time is recommended.
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Scoop the dough into evenly sized mounds and place a couple inches apart on the cookie sheets. I used a tablespoon to scoop it out and rolled it into balls by hand. They were probably about 1 1/2 inches in diameter.
- Bake for 10-12 minutes, until set around the edges but still soft in the center. You may want to rotate your cookie sheets halfway through cooking or bake one sheet at a time to ensure even cooking. I usually go with one at a time.
- Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack.
FOR THE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the cream cheese and butter.
- Once incorporated, slowly add the powdered sugar and vanilla. Keep mixing until light and fluffy.
Note: I had JUST enough icing with these ratios. If you want to really spread it on thick then I recommend doubling the frosting.
Ingredients
- 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup rolled oats
- 1/2 cup sweetened shredded coconut
- 1/2 cup golden raisins (soaked)
- 3/4 cup grated carrots
- 1/2 cup chopped walnuts
- 2 ounces cream cheese
- 2 tablespoons butter
- 1 to 1 1/2 cups powdered sugar, sifted
- 1/2 teaspoon vanilla
Instructions
- In a mixing bowl, cream together butter and sugars until light and fluffy.
- Add egg and vanilla, mix to combine.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add flour mixture to butter mixture, beat until combined.
- On low speed, add oats, coconut, raisins, carrots, and walnuts.
- Chill dough for at least 2 hours.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop dough into mounds on sheets, bake for 10-12 minutes.
- Cool cookies on a wire rack.
- For the frosting, cream together cream cheese and butter, then add powdered sugar and vanilla until fluffy.
Notes
If you prefer a thicker frosting, consider doubling the frosting ingredients.