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© Meredith Corporation. All rights reserved. Used with permission.
(approximately 5 1/2 dozen)
Preheat oven to 350°F. In a very large mixing bowl, beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, cinnamon and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, orange peel, and 1 teaspoon vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, oats, carrots, coconut and, if desired, pecans.
Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden brown and centers are set. Cool on cookie sheets for 2 minutes. Transfer to a wire rack and let cool.
Meanwhile, in a large mixing bowl, beat cream cheese, the remaining 1/4 cup butter and remaining 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in enough of the confectioners' sugar until frosting reaches spreading consistency. Spread a small amount of frosting on top of each cookie.