Cook techniques
Creaming Butter and Sugars
Creaming together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy helps to incorporate air into the mixture, resulting in a lighter cookie texture.
Beating in Eggs
Adding eggs one at a time and beating well after each addition ensures that they are fully incorporated, contributing to the structure and moisture of the cookies.
Mixing Dry Ingredients
Whisking together the flour, baking soda, spices, and salt before adding them to the wet ingredients ensures an even distribution of leavening agents and spices throughout the dough.
Incorporating Oats and Vegetables
Stirring in old-fashioned oats and finely grated carrots adds texture and moisture to the cookies, while also providing nutritional benefits.
Shaping Cookies
Dropping tablespoonfuls of dough onto the baking sheets and flattening them slightly creates a uniform shape that helps them bake evenly.
Cooling Properly
Allowing cookies to cool on the baking sheets for a few minutes before transferring them to wire racks helps them to set and prevents breakage.
Making Cream Filling
Beating cream cheese and butter together before adding powdered sugar creates a smooth and creamy filling that can be easily spread onto the cookies.
FAQ
Can I substitute the butter in the cookie recipe?
Yes, you can use margarine or a dairy-free butter substitute, but it may affect the flavor and texture slightly.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats are recommended for texture, but if you only have quick oats, you can substitute them, keeping in mind that the cookies may be a bit softer.
What can I use instead of walnuts?
You can omit the walnuts or substitute them with other nuts such as pecans, or you can use seeds like sunflower or pumpkin seeds for a nut-free option.
How do I store the cream pies?
Store the cream pies in an airtight container in the refrigerator for up to a week. Let them come to room temperature before serving for the best flavor and texture.
Can I freeze these cookies?
Yes, you can freeze the unfilled cookies. Place them in a single layer on a baking sheet to freeze, then transfer them to an airtight container. Freeze for up to three months. Add the cream filling after thawing.
