My sister first made carrot cake cookies for a potluck party I had over the summer. I am not a fan of cream cheese, cheese in general (if I can taste it, I normally would pick it off) or even cheese cake (looks so yummy, but doesn't taste that great to me) so when my sister brought these carrot cake cookies with a cream cheese filling, I didn't think I would really enjoy them.
However, as I lecture my kids, "You have to at least taste it before you can say you don't like it," I was going to at least try them. You know something? I LOVE them and so did all the guests. It tastes like an oatmeal raisin cookie, but even better. Lately, I had a craving for them so she made me some because she loves me :)
This recipe came from Martha Stewart's, "Cookies" book that I bought my sister. I should buy her more recipe books so that she could bring over more food :) The best thing about this cookie is that your kids will eat them up and not even notice the extra veggie they are eating as well.
for the filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
for the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants
Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes.
Transfer cookies to a wire rack to cool.
Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
I know I am no Rachel Ray, but let's just say it anyway, "YUM-MO"
These cookies do take a while to make, but they are worth the effort.
Don't they look scrumptious?