Carrot Oatmeal Cream Pies

How is it April already?! March flew by (March does not usually fly by- longest month ever it seems like). Oh well, bring on the sunshine! Take for example these Carrot Oatmeal Cream Pies, how does that not scream sunshine and happiness? The perfect amount of carrot mixed into cinnamony-sweet oatmeal cookie being hugged by another cookie with silky-smooth cream cheese frosting as the glue. Hand me one, please! I’ll take a Carrot Oatmeal Cream Pie hug. Lots of them too.

These little hugs are perfect for any time of the day treats. Easter is coming up and these will definitely be on the menu! A fun cookie to grab and take with you as you are making the holiday hug rounds through the family. Hug a family member, smile and answer some questions – take a bite of a carrot oatmeal cream hug (spirits lifted) and proceed.

I was originally making these carrot oatmeal cookies to have a cream cheese drizzle laced across the top of them. When I started that thought process as the cookies were baking and cooling and my cream cheese was whipping up in the nearby Kitchenaide, I said no way! These cookies are going to be smooshed between a layer of cream cheese frosting. Only a drizzle of cream cheese frosting? What was I thinking – you need a whole swoop of it! But if you want to drizzle thats fine to. We all know inside that the cream cheese frosting is the best part of a carrot cake.

 

 

Carrot Oatmeal Cream Pies 

Makes 24 cookies or 12 cookie sandwiches

Ingredients:

  • 3 sticks butter, at room temperature
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 2 cups rolled oats
  • 3/4 cup shredded carrot
  • 2 cups powdered sugar
  • 1 6 oz package cream cheese, at room temperature

 

Directions:

  1. Preheat your oven to 350 degrees.
  2. In a bowl of an electric mixer, beat 2 sticks of butter together on medium speed with the sugar and brown sugar until light and fluffy, about 2 minutes. Reduce the speed to low and beat in the eggs one at a time until combined. Beat in the baking soda, cinnamon, 1 teaspoon vanilla extract, salt, flour, rolled oats and the carrot until combined.
  3. Scoop the batter in rounded tablespoons onto an ungreased cookie sheet. Bake for about 12 minutes or until cooked through and slightly golden brown on top. Set the cookies aside on a cooling rack to cool completely prior to building the cream pies, at least 20-30 minutes.
  4. In the bowl of an electric mixer, beat the remaining stick of butter and the cream cheese together on medium speed to make the frosting. Beat for a couple minutes until they are combined and smooth. On low speed, mix in the powdered sugar one cup at a time. Mix in the remaining teaspoon of vanilla extract.
  5. Assemble the cream pies by spreading at least a tablespoon of frosting on the bottom side of half of the cookies. I would recommend splitting the frosting in between all of the cookies evenly if you prefer more frosting.
  6. Take the other half of the cookies and partner them bottom side down onto a frosted side of a similar sized cookie. Lightly press them together to seal the frosting on all sides of the cookies evenly.

 

1 Comment

  1. Karly April 3, 2017

    Beauty. Pure beauty. I mean seriously, does it get any better than TWO soft, delicious cookies and a thick ol’ blanket of frosting in between? I think not.


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