Ingredients
Cookies
- 1/4 cup softened cream cheese
- 1/3 cup vegetable oil or 1/3 cup natural applesauce
- 3 tablespoon granulated sugar
- 1/2 cup packed brown sugar
- 1 1/2 cups all purpose flour
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1 large egg, room temp
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup old fashioned oats (not instant!)
- 1 cup shredded or grated carrots
- 1/2 cup golden raisins
- 1/4 cup toasted pecans (Optional)
- 1/2 cup shredded pineapple, WELL DRAINED (optional) – if using, add 2 tablespoon more flour
Frosting
- 4oz softened cream cheese
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoon butter, softened
- 1 teaspoon vanilla
- 1 tablespoon milk
Instructions
- 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/pineapple (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.
- To make the iciing, using a hand mixer, beat the cream cheese and butter until light and fluffy (about 5 minutes). Add in the milk and vanilla. Blend well. Add in the sifted powdered sugar and slowly whip to create a smooth creamy frosting.
