Chewy Carrot Cake Cookies

• 분량: 17 servings
• 활동 시간: 15 minutes
• 총 시간: 2 hours 57 minutes

재료

1 ½ cups butter (browned and separated for cookies and frosting)

¾ cups brown sugar

¾ cup granulated sugar

2 large eggs (room temp)

1 tbsp vanilla extract

1½ cups freshly grated carrots

1 tsp baking soda

1 tsp salt

1½ tsp cinnamon

½ tsp ginger

¼ tsp nutmeg

2 cups all-purpose flour

2 cups old fashioned oats

¼ cup brown butter

4 oz cream cheese (room temp)

1 tsp vanilla

pinch of salt

3 cups powdered sugar

toasted coconut for topping

방향

brown butter

Start by browning the butter. You'll take 1½ cups of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, separate so you have 1 cup worth for the cookies and about a ¼ cup for the frosting. Place in the fridge to solidify again. You will want it to become a soft solid again to start the cookie dough, the same consistency as room temperature butter you would use to normally bake cookies.

butter and sugars

Place 1 cup of browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.

eggs

Add eggs one at a time, mix until smooth on low speed, anout 30 seconds each egg. Beat in the vanilla and carrots.

dry ingredients

Add baking soda, salt, cinnamon, ginger, nutmeg and flour to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in oats.

scoop

Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Chill for 2-24 hours.

oven

Preheat oven to 350 F. Line two baking sheets with parchment paper.

cookie balls

Place 6 cookie balls on your baking sheet. Bake the cookies for 11-14 minutes. You're looking for a nice golden brown outside rim.

frosting

Mix the remaining 1/4 cup browned butter with cream cheese in a large mixing bowl fitted with the paddle attachment for 2-3 minutes, or until completely smooth. Mix in vanilla, salt and powdered sugar. Frost the tops of the cookies and sprinkle with toasted coconut.

영양 정보

• 칼로리: 398 kcal
• 지방 전체: 19 g
• 포화 지방: 11 g
• 불포화 지방: 6 g
• 트랜스 지방: 1 g
• 콜레스테롤: 68 mg
• 나트륨: 343 mg
• 탄수화물 전체: 55 g
• 식이섬유: 1 g
• 총 당류: 37 g
• 단백질: 4 g