Carrot Cake Cookies

Carrot Cake Cookies

2-hour 28-Minute recipe Serves 56
These chewy cookies take after the classic cake! Filled with carrots, raisins and cream cheese, they're a great snack cookie or after-dinner dessert. Tip: The dough for these carrot cake cookies can be frozen and used as needed to make fresh cookies on short notice.
2-hour 28-Minute recipe Serves 56

Ingredients

2 cups
1 3/4 cups
1 tsp
1 tsp
1 1/4 cups
4 tbsp
2 tbsp
1 lrg
Egg
1/3 cup
1 cup
1/2 cup

Directions

Prep: 20-minute | Cook: 8-minute
  • 1

    Combine oats, flour, baking soda and salt in a medium bowl.

  • 2

    Beat brown sugar, margarine and cream cheese in a large bowl, using an electric mixer on medium, until creamy, about 3 minutes. Beat in egg, yogurt and vanilla. Gradually beat in oat mixture just until combined. Stir in raisins and carrot.

  • 3

    Turn dough onto a large piece of waxed paper. Form into four 7-in long logs. (Dough will be sticky). Wrap each log tightly with a piece of waxed paper. Freeze until firm, about 2 hours.

  • 4

    Position rack in centre of oven, then preheat to 375°F.

  • 5

    Slice cookie logs into 1/2-in thick slices. Arrange 2-in apart on a baking sheet. Let stand for 10 minutes.

  • 6

    Bake until edges are golden and centres are set, about 8 minutes. Let cookies stand on sheet for 2 minutes, then transfer to a rack to cool completely.

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