I bought another cooking magazine the other day when I was at Sam’s Club . . . a cookie magazine to be exact.
A magazine that has 100 best cookie recipes. I poured over every. single. page. and now I have way too many cookie recipes I need to try.
These orange-carrot cookies were the first recipe I tried and they absolutely did not disappoint. I can see why they made it into the 100 Best category. It’s like eating carrot cake, only in cookie form. Moist, slightly chewy, fabulous flavor and kind of, sort of, healthy because after all, they do have carrots and oatmeal in them. I decided to make orange cream cheese frosting which was a brilliant decision. . . .so, so, delicious.
Now if you will excuse me, I have 99 more cookie recipes to go and make :).
- 1 cup butter , softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 1/2 teaspoons finely shredded orange peel
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 2 cups quick-cooking rolled oats
- 1 cup shredded carrots (2 medium)
- 1/2 cup flaked coconut
- 1/2 cup toasted chopped pecans (optional)
- 4 ounces cream cheese , softened
- 1/4 cup butter , softened
- 1 teaspoon vanilla
- 3 cups powdered sugar
- 1/2 tsp. orange zest (or more to taste)
- 2 Tbsp. fresh orange juice (or more to get spreading consistency)
NOTE: If you would rather frost these with plain cream cheese frosting, go ahead. That is actually what the recipe called for, I just wanted to add a hint more of orange to the cookie. Either way they will be scrumptious!
Preheat oven to 350 degrees F. In a very large mixing bowl beat the 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, granulated sugar, baking powder, baking soda, cinnamon, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, orange peel, and 1 teaspoon vanilla until combined. Add flour and mix until well combine. Add the oats, carrots, coconut, and, if desired, pecans, mix well.
Using a cookie scoop, drop 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, the 1/4 cup butter until light and fluffy. Add vanilla , powdered sugar , orange zest and juice. Mix until frosting reaches spreading consistency. Spread frosting on top of each cookie.
Recipe Source: Adapted slightly from Better Homes and Gardens 100 Best Cookies Magazine 2013