The other night, I was at a birthday party and something caught my eye... the dessert table. Ok, well I'm not going to lie the dessert table always catches my eye but this one sparked a desire. There placed right next to each other was the most elegant carrot cake and the most scrumptious oatmeal cookies. Like a mad sale at the local culinary supply shop (or shoe store) I could not pick just one! On a normal day, I would have dived in and just had cake and cookies for dinner but I worked out like crazy that morning and couldn't bring myself to indulge. The skinny jeans are getting too tight these days, people! So, what did I do? Which one did I pick?
Neither — my kid, slipped, fell, probably hit her head on something, and we had to go home, cakeless and cookieless. Of course the next morning, I still could not shake the craving. Thankfully, I had carrots and I had oatmeal and 35 minutes later...I had carrot cake oatmeal cookies. It was fabulous and worth every bite.
makes 25 to 30 cookies
Preheat oven to 375°F.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside until needed.
In a stand mixer, combine butter and sugars. Beat with a paddle attachment on medium-high until the smooth and creamy, about 2 minutes. With a spatula, scrape the sides of the bowl and add eggs and vanilla; beat until incorporated. Add flour and mix until just combined. Next, add oats, carrots, raisins, and pecans. On low, stir until combined.
Using a spoon or a small ice cream scoop with a release, drop spoonfuls of the dough 2 inches apart onto a baking sheet covered with parchment paper. Place in the oven and bake for 15 to 20 minutes until the cookies are slightly golden and set. Remove to a cooling rack and allow to cool.
In a medium bowl, combine cream cheese, honey, and milk. Whisk until smooth. Place in a piping bag or a plastic food bag. With scissors, snip off a small corner. Squeeze the icing out and drizzle over cooled cookies. Store leftover cookies in an air-tight container in the refrigerator.