Carrot Cake Cookies

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 2 medium carrots)
• 1/2 cup old-fashioned rolled oats
• 1/2 cup chopped walnuts or pecans (optional)
• 1/2 cup raisins or currants (optional)

For the Cream Cheese Drizzle (optional):

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon milk or heavy cream

Directions:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Dry Ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with both the brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
5. Add Dry Ingredients: Gradually mix in the dry ingredients, stirring until combined.
6. Fold in Carrots, Oats, and Add-ins: Fold in the grated carrots, oats, and optional walnuts and raisins.
7. Scoop and Bake: Use a spoon or cookie scoop to drop dough balls (about 1 to 1 1/2 tablespoons each) onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-14 minutes, or until the edges are golden and a toothpick comes out clean.
8. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Optional Cream Cheese Drizzle:

• Make the Drizzle: In a small bowl, whisk together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth.
• Drizzle Over Cookies: Once the cookies have cooled, drizzle the cream cheese glaze over the top for that signature carrot cake touch.