I've baked more cookies, cakes, banana bread, and sourdough than ever this year, like many of you. By October, I was bored with the classics and wanted something different.
I wanted to make a cookie that contained everything I loved in one bite. (We could all use more happiness this year.) I started with carrot cake and oatmeal cookies, my favorites.
For the cookies: – 2 stick(1 cup) unsalted butter – 1 1/2 cupall-purpose flour – 2 teaspoonground cinnamon – 1 teaspoonbaking soda – 1/2 teaspoonkosher salt
– 2medium carrot – 1 cuppacked dark brown sugar – 1/2 cupgranulated sugar – 2large egg – 2 tablespoonmaple syrup – 1 tablespoonvanilla extract – 3 cupold-fashioned rolled oat
For the icing: – 2 ouncefull-fat cream cheese – 1 1/4 cuppowdered sugar – 3 tablespoonmilk – 1 teaspoonvanilla extract
Place 2 unsalted butter sticks in a paddle-attached stand mixer bowl. In a medium bowl, place 2 ounces cream cheese for icing. Leave both at room temperature to soften.
Bake the cookies: Whisk together 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.
Peel and shred 2 medium carrots (1 1/2 cups) using a box grater with big holes. Wrap the shreds in a paper towel and squeeze using your hands over a basin or sink to remove excess moisture. You may not get much moisture from your carrots.
Mix 1 cup packed dark brown sugar and 1/2 cup granulated sugar with butter. 2–3 minutes on medium-high speed until light and fluffy. Wait until the first large egg is well integrated before adding the second. Scrape bowl sides. Mix 2 tablespoons maple syrup and 1 tablespoon vanilla. Beat for 1 minute until mixed.
Stop the mixer. Add flour. Beat slowly until combined, 1–2 minutes. Add 3 cups old-fashioned rolled oats and shredded carrots and mix by hand. Cover the dough and chill 1–2 hours.
Divide the oven into thirds with two racks and heat to 350°F. Parchment two baking sheets.
Use a 1 1/2-inch cookie scoop or 24 (2 rounded tablespoons) parts to scoop the dough. Place 12 on prepared baking sheets at least 2 inches apart.
Bake for 7 minutes. Turn baking sheets between racks and front-to-back. Bake the cookies for 5–7 minutes more to lightly brown the bottoms and edges. Allow the baking sheets to cool for 30 minutes. Meanwhile, create frosting.
Make icing: Whisk 1 1/4 cups powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla extract into cream cheese until smooth and pourable. Drizzle zigzag glaze over cooled cookies and let set for 10 minutes.