Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cups rolled oats (old-fashioned)
  • 1 cup finely grated carrots, loosely packed and moisture squeezed out
  • 1/2 cup roughly chopped pecans or walnuts (optional)
  • 4 oz full-fat cream cheese, softened (for glaze)
  • 1 cup sifted icing sugar (confectioner's sugar) (for glaze)
  • 1 to 2 Tbsp crème fraîche or heavy cream (for glaze)

Instructions:

  1. Prep the carrots: Grate the carrots finely. Place them on kitchen roll and gently press to wick away any excess moisture. Set aside.
  2. Sift and Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger until uniform.
  3. Cream Butter and Sugars: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy (3–4 minutes). Scrape down the bowl.
  4. Add Wet Components: Add the egg and vanilla extract. Beat until just combined. Do not overmix.
  5. Incorporate Dry Mix: With the mixer on low speed, gradually add the dry ingredients until barely combined (a few streaks of flour should remain).
  6. Fold in Bulk Ingredients: Remove the bowl from the mixer. Use a spatula to fold in the rolled oats, grated carrots, and optional chopped nuts. Mix only until everything is evenly distributed.
  7. Chill the Dough: Cover the bowl and refrigerate the dough for a minimum of 30 minutes. This step is crucial for flavour development and preventing spread.
  8. Preheat and Prepare: Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  9. Scoop the Dough: Use a cookie scoop to portion the dough into even mounds (about 3 Tbsp each). Place them 2 inches (5 cm) apart on the prepared sheets.
  10. Bake: Bake for 12–15 minutes. The edges should be set and lightly golden, but the centres should still look slightly soft and pale.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  12. Make the Glaze (Optional): Whisk together the softened cream cheese, sifted icing sugar, and a tablespoon of crème fraîche until smooth. Add the remaining crème fraîche/cream slowly until the glaze is thin enough to drizzle but thick enough to hold its shape.
  13. Drizzle (Optional): Once the cookies are completely cool, drizzle the glaze generously over the tops. Allow the glaze to set for 15 minutes before serving.