Brown Butter Carrot Cake Banana Bread Oatmeal Cookies
These Brown Butter Carrot Cake Banana Bread Oatmeal Cookies are soft and gooey in the center with perfectly crisp and golden edges. Each cookie is stuffed with a creamy and tangy cream cheese filling and packed with cozy mix-ins like white chocolate chips, chopped pecans, shredded coconut, and raisins. Served warm with a sprinkle of flaky sea salt and a cold glass of milk, they’re the ultimate mashup of your favorite nostalgic bakes.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Old-fashioned rolled oats
Cinnamon
Ground nutmeg
Ground ginger
Baking soda
Baking powder
Salt
Salted butter
Brown sugar, light or dark
Granulated sugar
Egg
Grated carrots
Ripe bananas
Vanilla extract
Optional: White chocolate chips
Optional: Raisins
Optional: Chopped pecans
Optional: Shredded coconut
Flaky sea salt, for topping
Cream cheese
Powdered sugar
Why You’ll Love Brown Butter Carrot Cake Banana Bread Oatmeal Cookies:
Soft and Gooey Centers: Each cookie has a melt-in-your-mouth texture thanks to the combination of mashed banana, shredded carrots, and brown butter.
Crisp, Golden Edges: The perfect contrast to the soft center, these cookies bake up with beautifully caramelized edges.
Cream Cheese Filling: A creamy, tangy surprise in the middle of each cookie that adds richness and a cheesecake-like twist.
Fully Loaded Texture: Packed with white chocolate chips, chopped pecans, shredded coconut, and raisins for the ultimate cookie experience.
Sweet, Salty Finish: A light sprinkle of flaky sea salt brings out all the flavors and balances the sweetness perfectly.
Banana Bread Meets Carrot Cake: A mash-up of two classic comfort bakes, transformed into a chewy, chunky cookie.
Brown Butter Flavor Boost: Nutty, rich brown butter deepens the flavor and makes these cookies feel bakery-worthy.
Perfectly Indulgent: Served warm with a glass of milk, they’re cozy, nostalgic, and completely crave-worthy.
Tips for Making Brown Butter Carrot Cake Banana Bread Oatmeal Cookies:
Chill the Dough for Best Results: Let the cookie dough chill in the fridge for at least 1–2 hours, or ideally 2–4 hours. Chilling overnight (up to 24 hours) enhances both flavor and texture, and helps prevent spreading.
Use Room Temperature Cream Cheese: For a smooth and creamy filling, make sure your cream cheese is softened before stuffing the cookies.
Brown the Butter Properly: Watch closely as the butter browns—it should be golden with brown specks and a nutty aroma. Let it cool slightly before mixing into the dough to avoid melting the sugar too quickly.
Grate the Carrots Finely: Finely grated carrots blend better into the dough and help the cookies bake evenly without excess moisture.
Mash the Bananas Well: Smooth, lump-free banana ensures the dough is consistent and bakes up with a soft and gooey center.
Don’t Skip the Mix-Ins: The white chocolate chips, chopped pecans, raisins, and shredded coconut all add layers of flavor and texture—don’t be tempted to leave them out!
Scoop Evenly and Stuff Carefully: Use a cookie scoop for uniform size. Flatten the dough slightly, add the cream cheese filling to the center, and seal it completely to prevent leaks.
Bake at the Right Temp: Bake at 375°F for 12–15 minutes until the edges are golden and the centers look just set—don’t overbake to keep the middles gooey.
Sprinkle with Flaky Sea Salt: Once out of the oven, top the cookies with a light sprinkle of flaky sea salt to enhance the sweetness and richness.
Serve Warm for the Best Experience: These cookies are at their peak when served warm with a glass of milk or a scoop of vanilla ice cream.
How to Store Brown Butter Carrot Cake Banana Bread Oatmeal Cookies:
Store at Room Temperature (Unfilled Cookies Only): If you’ve made a batch without the cream cheese filling, store them in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place.
Refrigerate Filled Cookies: Since these cookies are stuffed with a cream cheese filling, they should be stored in the refrigerator. Place them in an airtight container and refrigerate for up to 5 days. Let them come to room temperature or warm them slightly before serving.
Freeze Baked Cookies: Once completely cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or zip-top bag with parchment paper between layers. Freeze for up to 2 months. Thaw overnight in the fridge or reheat from frozen in a low oven.
Freeze Cookie Dough Balls: Scoop and fill the cookie dough, then freeze the unbaked stuffed cookie dough balls on a baking sheet until firm. Transfer to a freezer-safe bag or container and store for up to 2 months. Bake from frozen, adding an extra 1–2 minutes to the bake time.
Reheat for Gooey Centers: To bring back that fresh-from-the-oven texture, reheat refrigerated or thawed cookies in a 300°F oven for 5–7 minutes or microwave in 10–15 second intervals until warm.
FAQs:
Q: Do I have to chill the cookie dough?
A: Yes, chilling is highly recommended. Chill the dough for at least 1–2 hours (ideally 2–4 hours or overnight) to help the flavors develop and prevent the cookies from spreading too much in the oven.
Q: How long do I bake these cookies?
A: Bake at 375°F for 12–15 minutes, depending on your oven and how gooey you like the centers. The edges should be golden and crisp, and the centers soft but set.
Q: Can I make these cookies without the cream cheese filling?
A: Absolutely! They’re still delicious without the filling. Just scoop the dough as usual and bake—no changes needed.
Q: What kind of oats should I use?
A: Use old-fashioned rolled oats for the best texture. Quick oats will absorb too much moisture and won’t give the same chewy consistency.
Q: Can I skip any of the mix-ins like raisins or coconut?
A: Yes! The recipe is flexible. Feel free to leave out raisins, coconut, or nuts depending on your preferences or dietary needs.
Q: Can I freeze the cookie dough or baked cookies?
A: Yes! Freeze unbaked cookie dough balls (stuffed or unstuffed) for up to 2 months. Baked cookies can also be frozen and reheated as needed.
Q: How should I store leftover cookies?
A: Because of the cream cheese filling, store any leftovers in an airtight container in the refrigerator for up to 5 days. Warm them slightly before serving for the best texture.
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