Ingredients
For the Cookies
1 cup grated carrots
12 cup grated zucchini
12 cup finely chopped pecans
1 14 cups allpurpose flour
12 cup rolled oats
12 teaspoon baking soda
12 teaspoon baking powder
12 teaspoon ground cinnamon
14 teaspoon ground nutmeg
14 teaspoon salt
12 cup unsalted butter softened
12 cup brown sugar
14 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
For the Cream Cheese Filling
8 oz cream cheese softened
14 cup powdered sugar
1 teaspoon vanilla extract
Directions
Prepare the Cream Cheese Filling
In a medium bowl mix the softened cream cheese powdered sugar and vanilla extract until smooth and creamy Set aside
Make the Cookie Dough
Preheat your oven to 350F 175C Line a baking sheet with parchment paper
In a medium bowl whisk together the flour oats baking soda baking powder cinnamon nutmeg and salt
In a large bowl beat the butter brown sugar and granulated sugar together until light and fluffy Add the egg and vanilla extract mixing until fully incorporated
Gradually add the dry ingredients to the wet ingredients mixing just until combined
Fold in the grated carrots grated zucchini and chopped pecans
Assemble the Cookies
Scoop a tablespoon of cookie dough and flatten it slightly in your hand Place a small dollop of cream cheese filling in the center Take another small scoop of dough and flatten it placing it on top of the cream cheese Seal the edges gently to enclose the filling
Place the filled cookies on the prepared baking sheet spacing them about 2 inches apart
Bake and Cool
Bake in the preheated oven for 1215 minutes or until the cookies are golden brown around the edges
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely