A FRIEND SENT ME THIS RECIPE A WHILE BACK WHEN I MADE THESE DELICIOUS OATMEAL CREME PIES THINKING I WOULD PROBABLY LOVE TO MAKE CARROT CAKE CREME PIES FOR EASTER AND SURE ENOUGH SHE WAS RIGHT =) NOT ONLY WERE THEY SO TASTY, THEY ALSO LOOK SUPER CUTE AND ARE DIFFERENT FROM THE TYPICAL CARROT CAKE.
THE RECIPE I FOLLOWED IS LINKED AT THE BOTTOM. I PRETTY MUCH FOLLOWED IT EXACTLY SAVE FOR A COUPLE THINGS. FIRST OFF NORMALLY WHEN BAKING I AM IN A TIME CRUNCH- HECK I AM ALWAYS IN A TIME CRUNCH, HAHA. MEANING, THAT IF I FORGET TO TAKE THE BUTTER OUT OF THE FRIDGE TO LET IT SOFTEN FOR A FEW HOURS BEFORE HAND, I END UP MELTING IT IN THE MICROWAVE TO SOFTEN IT =/ YES, YES I KNOW THAT IS A #1 NO NO BUT IN THIS CASE IT ACTUALLY SEEMED TO WORK OUT NICELY BECAUSE THESE COOKIES ENDED UP BEING EXTREMELY MOIST! YOU ARE PROBABLY SAYING TO YOURSELF, JUST USE A KITCHEN AID- THAT WILL SOFTEN HARD/COLD BUTTER IN NO TIME! YEAH, UNFORTUNATELY I DON'T HAVE ONE, YET. MY EYES ARE SET ON THIS BEAUTY THOUGH...
BELOW IS THE RECIPE. BESIDES MELTING THE BUTTER, THE ONLY OTHER THING I DID DIFFERENTLY IS USE HALF AS MUCH BUTTER IN THE FILLING AND TWICE AS MUCH POWDERED SUGAR. I DO NOT LIKE AN OVERLY BUTTERY FROSTING/ICING/FILLING AND NEITHER DOES MY FAMILY SO THAT IS WHY I MADE THAT ADJUSTMENT BUT IT REALLY DEPENDS ON YOUR TASTE BUDS! SPEAKING OF BEING IN A TIME CRUNCH, IT SAYS TO STORE COOKIE DOUGH IN THE FRIDGE FOR 1 HR AND 15 MIN. I STUCK IT IN THE FREEZER FOR HALF THE TIME BECAUSE I DIDN'T HAVE THAT LONG. SO BECAUSE OF MELTING THE BUTTER AND NOT LETTING IT SIT IN THE FRIDGE FOR THE ALLOTTED TIME, THESE COOKIES WEREN'T AS FLUFFY AS THEY PROBABLY COULD BE, BUT SINCE I WAS SANDWICHING THEM ANYWAYS I FIGURED THEY DIDN'T NEED TO BE FLUFFY. I ALSO FORGOT TO USE PARCHMENT PAPER LIKE THE ORIGINAL RECIPE SAYS. DO NOT FORGET TO USE PARCHMENT PAPER OR THE COOKIES WILL STICK LIKE CRAZY TO THE COOKIE SHEET.
INGREDIENTS
1 1/4 CUPS ALL PURPOSE FLOUR
1/2 CUP QUICK OATS
3/4 TSP BAKING SODA
1 1/4 TSP GROUND CINNAMON
1/4 TSP GROUND GINGER
1/8 TSP GROUND NUTMEG
1/4 TSP SALT
1/2 CUP UNSALTED BUTTER, SOFTENED
1/2 CUP GRANULATED SUGAR
1/2 CUP PACKED LIGHT-BROWN SUGAR
1 LARGE EGG
1 TSP VANILLA EXTRACT
1 1/4 CUPS FINELY GRATED CARROTS
3/4 CUP CHOPPED WALNUTS OR PECANS (I USED PECANS)
CREAM CHEESE FILLING
4 OZ CREAM CHEESE, SOFTENED
6 TBSP UNSALTED BUTTER, SOFTENED (I USED HALF AS MUCH)
1 PINCH SALT
1/2 TSP VANILLA EXTRACT
1 CUP POWDERED SUGAR (I DOUBLED THIS)
DIRECTIONS
IN A MIXING BOWL, WHISK TOGETHER, QUICK OATS, BAKING SODA, CINNAMON, GINGER, NUTMEG AND SALT FOR 30 SECONDS, SET ASIDE.
IN A SEPARATE BOWL CREAM TOGETHER 1/2 CUP BUTTER, GRANULATED SUGAR AND BROWN SUGAR UNTIL WELL BLENDED. MIX IN EGG AND VANILLA EXTRACT. SLOWLY ADD IN FLOUR MIXTURE AND STIR JUST UNTIL COMBINED. STIR IN CARROTS, THEN FOLD IN PECANS. COVER BOWL AND CHILL DOUGH FOR 1 HR 15 MINUTES. (LIKE I SAID BEFORE I NEVER HAVE TIME SO I STUCK IT IN THE FREEZER FOR 45 MINUTES AND IT WAS PERFECT) PREHEAT OVEN TO 350 DURING THE LAST 10 MINUTES OF CHILLING.
DROP DOUGH 2 TBSP AT A TIME. YOU CAN ROLL THEM INTO BALLS FOR MORE EVEN ROUNDS - NOTE: THE DOUGH IS REALLY STICKY! THIS IS NORMAL! MAKE SURE YOU PLACE THEM ON PARCHMENT LINED BAKING SHEETS, SPACING COOKIES AT LEAST 2 INCHES APART. BAKE IN PREHEATED OVEN 12-13 MINUTES UNTIL CENTERS NO LONGER LOOK DOUGHY. ALLOW TO COOL ON BAKING SHEET SEVERAL MINUTES AND THEN TRANSFER TO A WIRE RACK TO COOL. COOL COMPLETELY THEN SANDWICH 2 COOKIES TOGETHER WITH THE CREAM CHEESE FILLING. STORE IN AN AIRTIGHT CONTAINER IN A SINGLE LAYER.
FOR THE CREAM CHEESE FILLING:
IN A BOWL USE AN ELECTRIC STAND MIXER OR A HAND MIXER AND WHIP TOGETHER CREAM CHEESE, BUTTER AND SALT UNTIL SMOOTH AND FLUFFY. STIR IN VANILLA AND POWDERED SUGAR AND CONTINUE TO WHIP UNTIL SMOOTH AND VERY FLUFFY.
GRAB A GLASS OF MILK AND ENJOY!
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