Ingrédients pour Gone Quick Carrot Cake Cookies
- Light Brown Sugar
- Unsalted Butter
- 2 large eggs
- Pure Vanilla Extract
- All Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- Ground Cinnamon
- Ground Nutmeg
- Ground Ginger
- Old Fashioned Oats
- 2 cups grated carrots
- 1 cup raisins
- Cream Cheese
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Comment préparer Gone Quick Carrot Cake Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy (about 2 minutes using an electric mixer).
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Stir in 1 ½ cups quick-cooking oats, 2 cups grated carrots, and 1 cup raisins.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
- Scoop the chilled dough using a 1 ½-ounce ice cream scoop (or a tablespoon) onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set, rotating the baking sheets halfway through.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cool, frost the cookies. Spread about 2 teaspoons of cream cheese frosting onto the flat side of one cookie, and top with another cookie to create a sandwich.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
49g
Fat
24g
Carbs
8g
