Oreo Carrot Cake Sandwich Cookies

Carrot Cake Oreos Mindee's Cooking Obsession

WEBOct 6, 2023 · Calories: 145 kcal Carbohydrates: 29 g Protein: 1 g Fat: 3 g Saturated Fat: 1 g Polyunsaturated Fat: 0.2 g Monounsaturated Fat: 1 g …

Rating: 5/5(1)
1. Preheat the oven to 350 degrees and line baking sheets with parchment paper or spray with non-stick cooking spray.
2. Mix together the cake mix, butter and eggs until well combined.
3. Scoop out by 1/2 tablespoonfuls onto the prepared baking sheets. I can usually get 20 to a pan.
4. Bake at 350 for 7-8 minutes.

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Carrot Cake Cookies {Sandwich Cookies} Belly Full

WEBJun 28, 2011 · Whisk together butter, both sugars, and egg yolk. Add in the flour and salt; stir until thoroughly combined. Mix in the oats, carrots, …

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
2. For the filling, beat cream cheese and butter with an electric mixer until well-combined and smooth. Mix in vanilla. Gradually beat in confectioner’s sugar until totally incorporated. Refrigerate until ready to use.
3. Make the cookies: In a large bowl, whisk together butter, both sugars, and egg yolk. Add in the flour and salt; stir until thoroughly combined.
4. Mix in the oats, carrots, and raisins.

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Carrot Cake Sandwich Cookies EatingWell

WEBApr 19, 2024 · Line 2 baking sheets with parchment paper and set aside. Toss carrots and 2 tablespoons brown sugar together in a medium bowl. …

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2. Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and let drain for 10 minutes. Discard excess liquid.
3. Whisk melted butter, egg, ginger, 1 teaspoon orange zest, ½ teaspoon vanilla and the remaining ½ cup brown sugar together in a medium bowl. Whisk flour, cinnamon, salt and baking soda together in a separate bowl. Add the sugar mixture to the flour mixture; stir just until the dry ingredients are moistened. Stir in the drained carrots, pecans and raisins.
4. Using a scoop or tablespoon measure, scoop level tablespoons of dough 2 inches apart onto the prepared baking sheets (you should have 24 scoops total); gently flatten each scoop into a 2-inch round. Bake 1 baking sheet at a time until the cookies are set and lightly browned on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.

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