FOR THE COOKIES
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup sweetened shredded coconut
1/2 cup golden raisins (see note above about soaking raisins)
3/4 cup grated carrots
1/2 cup chopped walnuts
FOR THE FROSTING
2 ounces cream cheese
2 tablespoons butter
1 to 1 1/2 cups powdered sugar, sifted (important so you don’t have lumps in your frosting!)
1/2 teaspoon vanilla
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together butter and sugars for 2-3 minutes until lightened in color and fluffy. Do not cut this step short!
- Add the egg and the vanilla and keep mixing to combine. Turn off mixer and scrape down sides of the bowl before moving to next step.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, ginger and salt. Whisk to fully incorporate.
- Add the flour mixture to the butter mixture and beat on low until just combined.
- With the mixer still on low, add the oats, coconut, raisins, carrots and walnuts.
- Place dough in the refrigerator to chill. At least 2 hours chilling time is recommended.
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- Scoop the dough into evenly sized mounds and place a couple inches apart on the cookie sheets. I used a tablespoon to scoop it out and rolled it into balls by hand. They were probably about 1 1/2 inches in diameter.
- Bake for 10-12 minutes, until set around the edges but still soft in the center. You may want to rotate your cookie sheets halfway through cooking or bake one sheet at a time to ensure even cooking. I usually go with one at a time.
- Let the cookies cool for a few minutes on the baking sheet and then transfer to a wire rack.
FOR THE FROSTING
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the cream cheese and butter.
- Once incorporated, slowly add the powdered sugar and vanilla. Keep mixing until light and fluffy.
Note: I had JUST enough icing with these ratios. If you want to really spread it on thick then I recommend doubling the frosting.