Description of this recipe
Carrot Cake Oatmeal Cream Pies are a delightful twist on a classic dessert, merging the rich and spicy flavors of carrot cake with the chewy texture of oatmeal cookies. These cookies are soft, slightly crispy on the edges, and filled with a luscious cream cheese frosting. Each bite is a harmonious blend of wholesome oats, sweet carrots, and a creamy center that makes these treats irresistibly good. Ideal for picnics, parties, or simply indulging at home, these cookies remind us that dessert can be both delicious and a touch wholesome.
Why you will love this recipe
You will fall in love with this recipe not only for its taste but also for its unique characteristics. These Carrot Cake Oatmeal Cream Pies combine the nostalgic flavors of a traditional carrot cake with the heartiness of oats, making them a perfect treat for all ages. They are simple to prepare, versatile (allowing you to add your favorite nuts or dried fruits), and the cream cheese filling elevates each pie to a new level of deliciousness. Plus, they are a great way to sneak in some veggies without compromising on taste!
Introduction
The infusion of flavors found in Carrot Cake Oatmeal Cream Pies is an invitation to play with traditional baking norms. Combining oats and carrots might seem unconventional at first, but once you dive into this recipe, you’ll understand why it’s become a beloved favorite. It brings together the comforting, homey feel of carrot cake with the ease and heartiness of oatmeal cookies, creating a perfect balance of textures and tastes. Whether you’re baking for a special occasion or a casual family gathering, these cream pies are sure to bring smiles all around. Let’s get started on creating this delightful treat that blends nostalgia with innovation!Ingredients:
For the cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned oats
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the cream filling:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper. This will prevent the cookies from sticking and allow for easy removal once baked.
Step 2: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer. Beat until the mixture is light and fluffy, which should take about 3-5 minutes. This step is crucial as it incorporates air into the dough, leading to a lighter texture.
Step 3: Add the eggs to the mixture, one at a time, ensuring you beat well after each addition. Then stir in the vanilla extract, allowing the flavors to meld together beautifully.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. It’s important not to overmix; you want a tender cookie, not a tough one!
Step 5: Fold in the old-fashioned oats, finely grated carrots, and if desired, the chopped walnuts and raisins. The oats will add chewiness, while the carrots will contribute natural sweetness and moisture. Using a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the back of a spoon to encourage even baking.
Step 6: Bake the cookies in your preheated oven for 10-12 minutes, or until you see the edges turn golden brown. Once baked, remove them from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to wire racks to cool completely.
Step 7: For the cream filling, beat together the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually add the powdered sugar and the vanilla extract, continuing to beat until the mixture is light and fluffy.
Step 8: Once the cookies are completely cooled, spread a generous layer of cream filling on the bottom side of half of the cookies. Top each with another cookie, creating delightful sandwich pies filled with cream cheese goodness.
COOKING Rating:
⭐⭐⭐⭐⭐
Serving Suggestions:
Serve these Carrot Cake Oatmeal Cream Pies alongside a tall glass of cold milk or a cup of tea for a perfect afternoon treat. They also make wonderful desserts for holiday gatherings, potlucks, or as a sweet surprise in lunch boxes. Feeling adventurous? Consider adding a sprinkle of cinnamon or nutmeg on the cream filling for extra spice, or serve them with a side of caramel sauce for drizzling!
Tips:
- Carrot Preparation: Ensure the carrots are finely grated to blend seamlessly into the cookie dough. Large chunks can disrupt the texture.
- Storing the Cookies: These cream pies can be stored in an airtight container in the refrigerator for up to a week. For longer shelf life, freeze the cookies before adding the cream filling; they will keep for up to three months.
- Variations: Feel free to experiment with add-ins! Dried cranberries, chocolate chips, or coconut flakes can lend new flavors and textures to the pies.
- Butter Softening: To soften butter quickly, cut it into small pieces and let it sit at room temperature for about 15 minutes. You can also microwave it in short bursts of 5 seconds until soft, but avoid melting.
- Filling Options: Swap the cream cheese filling for a fluffy marshmallow fluff or Greek yogurt mixed with honey for a lighter option.
Prep Time:
20 minutes
Cook Time:
12 minutes
Total Time:
32 minutes
Nutritional Information (per sandwich):
- Calories: 280 kcal
- Protein: 3g
- Sodium: 160mg
Conclusion
Creating Carrot Cake Oatmeal Cream Pies is an experience that marries convenience with delicious flavor. These treats are not only easy to make but also adaptable to various tastes and preferences. Serving them will undoubtedly earn you compliments and requests for the recipe. So gather your ingredients, follow the steps, and enjoy the delightful fusion of flavors in every bite!
Frequently Asked Questions
1. Can I make these cookies ahead of time?
Absolutely! You can prepare the cookies in advance and store them in an airtight container. They can last up to a week in the fridge, or you can freeze them for longer preservation before adding the cream filling.
2. What can I use instead of cream cheese in the filling?
If you’re looking for a dairy-free option, you can substitute the cream cheese with a vegan cream cheese alternative or use a combination of coconut cream and powdered sugar for a similar texture.
3. Can I omit the nuts and raisins?
Yes! The great thing about this recipe is its flexibility. Feel free to exclude nuts and raisins if you prefer a simpler cookie or have nut allergies.
4. How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the tops are set. If they still look a bit too soft in the center, they will firm up as they cool.
5. How should I store the cream pies?
Store them in an airtight container in the refrigerator. To maintain their texture, sandwich the cream in right before serving if making them in advance.
