1 cup packed brown sugar — packed means you push the sugar down so it really fills all the crevices. Important for brown sugar because it gets a little clumsy due to the molasses in it
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extraact
1 1/2 cup AP flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1 cup packed shredded carrots (~2 medium carrots)
3/4 cup shredded coconut flakes, unsweetened
1/2 cup raisins
1 cup whole oats
1 cup walnuts, chopped
CREAM CHEESE ICING
1 cup powdered sugar
1 oz cream cheese, at room temperature
4 tsp milk or milk substitute
1/4 tsp vanilla extract
Preheat your oven to 350º and line a baking sheet with parchment paper.
With an electric mixer or stand mixer, beat butter and sugars until light and fluffy
Add eggs, one at a time, until incorporated, then add vanilla.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt, or use a sifter.
Add dry ingredients to butter mixture and mix until well-combined.
Stir in carrots, coconut, raisins, walnuts and oats and mix until just combined.
Scoop 1 inch rounds of cookie dough onto baking sheet and place pan in middle rack (or multiple racks of making a lot of cookies and rotate pans halfway
Bake until golden brown, about 18 minutes
Let cool — super important step as the cookie will have some carryover cooking time. Also, you don’t want to add glaze to hot cookies as it will slide off!
Make glaze: Stir together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving (You can speed up the hardening process by putting cookies in fridge)
These cookies won't last long so remember to put some aside for yourself!