Macadamia Carrot Cake Cookie Sandwiches
Date Posted:1 July 2014
We are all always trying to find and bake new ideas for our family and friends, and this is one that will definitely impress the masses.
If you like biscuits, macadamias, carrot cake, or a cream cheese filling then this is something you cannot go past. This recipe is very versatile, you can add coconut, or cranberries instead of raisins, or alter the amount of cinnamon in it as you please. You can change the texture of the cookies from chewy, soft, or crispy just by how you put the dough into the oven. If you want them crispy just make them flatter, if you want them chewy keep them larger.
You can also eat them without the filling if you prefer, or sandwich ice-cream as a special treat instead. Try different sizes, large and small, and try flipping them halfway through baking to get more of a crunch.
Here is the recipe – We hope you enjoy them as much as we do!
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashion rolled oats
1 1/2 cups finely grated carrots (about 3 large OR 4 medium-sized carrots)
1 cup raisins
1/2 cup dry roasted, unsalted macadamias, coarsely chopped
- In an electric mix with the paddle attachment, beat butter, brown and white sugars on medium speed until it’s light and fluffy. Add the eggs and vanilla, beating on medium speed until well combined.
- Sift the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until combined. Add the flour mixture to the butter in 2-3 batches at a time; continue to mix on low speed until incorporated. Add the oats, carrots, raisins and other add-ins, gently folding into the batter. Refrigerate the cookie dough overnight for best baking results.
- Preheat oven to 350 degrees for larger cookies; 325 degrees for smaller or medium-sized cookies.
- Prepare baking sheets with silicone baking mats, parchment paper or spray with non-stick spray.
- Using a cookie scoop, scoop dough on prepared baking sheet, spaced about 2 inches apart. With your fingertips, slightly flatten the tops of each cookie dough ball (this is optional depending on your preference).
- Bake until browned and crisp, about 12-15 minutes for larger cookies; about 10-12 minutes for medium-sized cookies; about 10 minutes for smaller cookies. Rotate halfway through baking time.
- Let the cookies cool on the pan for about 1-2 minutes before transferring to a cooking rack. Let them cool completely before frosting and sandwiching. Using a small spatula, spread a dollop of cream cheese frosting onto flat sides of cookies and sandwich together.
- Store cookies in an airtight container in the refrigerator for up to 3 days.
Cream Cheese Frosting
8 ounces cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup confectioner’s sugar
1 teaspoon pure vanilla extract
Place cream cheese in a mixing bowl. Using a flat wooden spoon, beat cream cheese until smooth. Add butter and continue beating until smooth and blended. Sift in the confectioner’s sugar and continue beating until smooth. Add vanilla until combined.
Refrigerate any unused portions.
Your baking time will vary depending on the size of the cookies you make.
For the BEST results, refrigerate the cookie dough overnight. Keep unused batter refrigerated while you’re baking cookies.
Slightly flatten the cookie dough before baking (preference).
Rotate the pan half-way through the baking time to encourage more even baking and browning.
Depending on your preference of either a chewy or crispy cookie, you will want to test and gauge your ideal baking time.
Other add-in suggestions
Candied or crystallized ginger, coarsely chopped
Mini chocolate chips