Billows of gooey cream cheese frosting sandwiched between two moist cookies bursting with oatmeal, carrots and raisins. Meet the official Tv Food and Drink Halloween cookie.
I haven’t even begun to think about what I might dress up as for Halloween this year, and seeing as it’s only a few days away, I don’t intend to start now. There’s no point in denying that as a result of bad planning and a embarrassingly short attention span I’ve wandered yet again into that shameful realm known as the “Halloween Scramble Zone.” You know… that place where people come together and bravely try to justify the merits of such supremely lame and last-minute costumes as, “Hobo,” “Hippie,” “Cat” and “Toilet Paper Mummy.”
Yes, I’m also talking to you too, “Guy in Bathrobe,” “Working Out Girl,” and “Truck Driver.”
If you are going to dress up for Halloween, you have to put some pizazz and some planning into it. At the very least, you must give it the old college try. And no, that doesn’t mean you can go to your neighbor’s party in a cap and gown with a rolled up piece of sheet music you tore out of your little sister’s recital book. That’s lame too.
Don’t stick a knife through a box of Cocoa Pebbles. That doesn’t make you a “Cereal Killer.”
“Sexy Librarian” is no longer distinguishable from “Sarah Palin.” Neither gets you laid anymore.
And just because it’s October 31st, wearing dirty clothes and no shoes so you can be “Homeless Guy” still qualifies you as a Prime Time Emmy-Winning Douche Canoe.
I’ll take a moment to address these knock-out cookies, though come on… is there anything else you really need to know? The words “carrot cake” are in their name. You can see the creamy frosting oozing out of the middle. These are sweet, chewy, eye-poppingly decadent, and they will make you the star of any Halloween party.
As for you… guy in trench coat with black socks and dude sporting “This IS my costume!” on a t-shirt. You can just move along to the orange-colored Rice Krispie Treats. There’ll be no cookies for you.
Carrot Cake Cookies from Martha Stewart
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1/2 pound (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose 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-fashioned rolled oats
- 1 1/2 cups finely grated carrots, (about 3 large carrots)
- 1 cup raisins
- Cream Cheese Frosting (see below)
Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies.
Store in an airtight container for up to 3 days in the refrigerator.
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.