Soft, chewy cookies with the flavors of orange and carrot are studded with nuts and topped with a sweet cream cheese frosting. It's like a bite sized piece of carrot cake! Recipe yields 66 cookies.
½cupflaked coconut (I omitted this because I'm allergic)
½cuptoasted chopped pecansor walnuts
For Cream Cheese Frosting
4ouncescream cheesesoftened
2ouncesunsalted buttersoftened (1/4 cup)
1teaspoonvanilla extract
2 ½cupspowdered sugar
Instructions
Heat oven to 350 degrees F.
In the large bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer and a large mixing bowl, beat the 1 cup butter on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Beat on high speed until combined, stopping mixer to scrape down sides of bowl as needed.
Beat in eggs, orange peel, and 1 teaspoon vanilla extract until combined. Beat in as much of the flour as you can with the mixer. Use a silicone mixing spatula or wooden spoon to stir in any remaining flour, the oats, carrots, coconut, and nuts.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden brown and centers are set. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool.
Meanwhile, in a large mixing bowl, beat cream cheese, 1/4 cup butter, and 1 teaspoon vanilla extract with an electric mixer on medium speed until light and fluffy. Gradually beat in enough of the powdered sugar until frosting reaches spreading consistency. Spread a small amount of frosting on top of each cookie. Top with additional nuts, if desired.
Notes
Recipe adapted from: Better Homes and Gardens The Ultimate Cookie Book. Also published here .