Well it’s Day 1 of the Countdown to Christmas and let’s kick it off in a semi-healthy way. Carrots are good for you, so are oats and raisins so it can’t be that bad for you… right??? 😉 Now for some of you, I’ve made this recipe so you can omit certain items or add them in – for me, I didn’t put nuts in mine but I did ice them. However if you’re my sister, right now you’re making the “HOW DARE YOU PUT CUCKA CREAM CHEESE IN ANYTHING” face, you don’t have to ice them. Trust me, they taste amazing with out it. But yes, you do need to add the cream cheese to the dough. It adds a certain creaminess and background flavor that just marries so well with the cookie. You won’t taste it but you will definitely notice that certain ‘something’ missing if you leave it out.
So for those that scoff at the notion of icing these cookies, they still look beautiful .. and taste incredible 🙂
But who am I to pass judgement… *blush* Hello lunch… come to Mama! 🙂Print
- 1 1/2 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup softened cream cheese
- 1/3 cup vegetable oil or 1/3 cup natural applesauce
- 3 tablespoons granulated sugar
- 1/2 cup packed brown sugar
- 1 tbl molasses
- 1 teaspoon vanilla
- 1 large egg
- 1 cup oats (not instant!)
- 1 cup shredded or grated carrots
- 1/2 cup golden raisins
- 1/4 cup toasted pecans (Optional)
- ½ cup shredded pineapple, WELL DRAINED (optional) – if using, add 2 TBL more flour
- 4oz softened cream cheese
- 1 1/2 cups powdered sugar, sifted
- 2 tbl butter, softened
- 1 tsp vanilla
- 1 tbl milk
- Preheat oven to 350 degrees F.
- In a large bowl, whip the 1/4 cup cream cheese until fluffy.
- Add in the oil, sugars, vanilla and molasses; mix well.
- Add in the egg and beat for 30 seconds or until well combined. If you’re adding pineapple, add it now.
- Add the flour, baking powder, soda, salt and cinnamon. Mix until flour is absorbed.
- Add in oats, carrots, raisins and nuts (optional). Mixture will be thick.
- Using a medium size cookie scoop, place the dough 2” apart on an ungreased, parchment lined cookie sheet.
- Bake for 13-15 minutes or until when pressed they feel ‘dense’.
- Let cool on the pan for 5 minutes and using a metal spatula, move to cooking rack to cool
- Cool cookies before icing.
- If the cookies are iced, store covered in the fridge.
- Whip the cream cheese and butter.
- Add in the milk and vanilla. Blend well
- Add in the sifted powdered sugar and slowly combine to create a smooth creamy frosting.