Carrot Cake Cookies

Carrot Cake Cookies with Cream Cheese Glaze

makes: 2 dozen

For the cookies:
2 sticks (1 cup) unsalted butter
1 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 medium carrots
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 tablespoons maple syrup
1 tablespoon vanilla extract
3 cups old-fashioned rolled oats

For the icing:
2 ounces full-fat cream cheese
1 1/4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract

Place 2 sticks unsalted butter in the bowl of a stand mixer fitted with the paddle attachment. Place 2 ounces cream cheese for the icing in a medium bowl. Let both sit out at room temperature until softened.

Make the cookies: 

Place 1 1/2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl and whisk to combine.

Peel and grate 2 medium carrots on the large holes of a box grater (about 1 1/2 cups). Squeeze out the excess moisture by wrapping the shreds in a paper towel or kitchen towel and squeezing them with your hands over a bowl or sink. (There might not be much moisture depending on your carrots.)

Add 1 cup packed dark brown sugar and 1/2 cup granulated sugar to the butter. Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in 2 large eggs one at a time, waiting until the first one is fully incorporated before beating in the second. Scrape down the sides of the bowl. Add 2 tablespoons maple syrup and 1 tablespoon vanilla extract. Beat just until combined, about 1 minute.

Turn the mixer off. Add the flour mixture. Beat on low speed until incorporated, 1 to 2 minutes. Add 3 cups old-fashioned rolled oats and the shredded carrots and stir by hand to combine. Cover the dough and refrigerate 1 to 2 hours.
Arrange 2 racks to divide the oven into thirds and heat the oven to 350°F. Line 2 baking sheets with parchment paper.
Scoop out the dough with a 1 1/2-inch wide cookie scoop or into 24 (about 2 rounded tablespoons) portions. Place at least 2 inches apart on the prepared baking sheets, 12 per baking sheet.
Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Continue to bake until the bottoms and edges of the cookies are lightly browned, 5 to 7 minutes more. Let cool completely on the baking sheets, at least 30 minutes. Meanwhile, make the icing.

Make the icing: Add 1 1/4 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract to the bowl of cream cheese and whisk until smooth and pourable. Drizzle over the cooled cookies in a zigzag pattern and let sit until the glaze hardens, about 10 minutes.

https://www.thekitchn.com/carrot-cake-oatmeal-cookies-recipe-23104022#post-recipe-213980002