As promised, I made special oatmeal carrot cake cookies to celebrate Enzo’s homecoming. Now, oatmeal carrot cake cookies are freakinG delicious in and of themselves. But if you want to take them to next-level deliciousness, be sure to whip up some bourbon salted caramel frosting, too.

And, if you missed Enzo’s story, you’re welcome to catch up. He’s thriving, learning and loving his new life. He even has his own equine carrot cake cookies to enjoy!

to celebrate the homecoming of my special donkey and dear friend, Enzo Antonio

1 stick salted butter, softened
1/3 cup brown sugar, firmly packed
1/3 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 cup quick, 1-minute oats, uncooked
3/4 cup shredded carrots
1/2 cup chopped pecans
1/4 cup tender flake coconut (sweetened)


Why, yes–I am!

Adjust racks to lower and upper thirds of the oven. Preheat oven to 350 degrees F. Beat butter, sugars, egg and vanilla together until creamy.

Sift together flour, salt, soda and cinnamon. Add to creamed mixture, blend well. Add oats and blend. Then add carrots and blend…then add coconut and pecans (and guess what? that’s right), blend.

I used my trusty Zeroll Universal EZ Disher scoop (#60, pink) to portion the dough.

Bake for a total of 13 minutes–swap the baking sheets at the 7-minute mark (top to bottom/front to back), then bake for 6 minutes more. Let the cookies rest on the baking sheets about 5 minutes to make it easier to move them from sheet to rack to cool. Makes 36 delicious little cookies!

Now, these cookies are delicious naked, but add frosting and they’re absolutely in another galaxy. So, shall we frost?

First, make the salted caramel. In a small saucepan, over medium-high heat, whisk together:

1 tablespoon light brown sugar
1 tablespoon heavy cream
1 tablespoon butter
good pinch of salt

Continue to whisk till sugar dissolves, then cook for one more minute. Remove from heat and set aside to cool.

Meanwhile, get the rest of the frosting together.

2 oz. cream cheese (I got away with Neufchâtel, so can you), softened
3 tablespoons salted butter, softened
½ teaspoon vanilla
2 tablespoons bourbon
1 cup powdered sugar

Cream together butter, cream cheese, bourbon and vanilla. Gradually blend in powdered sugar. Then blend in salted caramel. This makes plenty of frosting, so you can frost generously and should still have some extra frosting to enjoy on a spoon or your fingers!

Did someone say cookies?!
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“It’s a new dawn
It’s a new day
It’s a new life
For me
And I’m feeling good.” –Nina Simone

“I feel just like that, too!” –Enzo Antonio Sciccareddu