BROWN BUTTER CARROT CAKE BANANA BREAD OATMEAL COOKIES

Brown butter: Add the butter to a pan over medium-high heat. Melt and slightly brown (approximately 5-8 minutes). Remove and immediately pour into a large bowl. Cool slightly.

In a medium bowl, whisk together the flour, oats, spices (cinnamon, nutmeg, ginger), baking soda, baking powder, and salt. 

Once brown butter is cool, add both brown sugar and granulated sugar and whisk.

Add the egg and vanilla; whisk until well combined.

Whisk in mashed banana and grated carrots.

Add dry ingredients to the wet; fold until just combined.

Fold in white choc chips, raisins, pecans, and coconut.

Cover the bowl and chill the dough in the fridge for at least 1-2 hours (ideally 2-4 hours) or up to 24 hours. Overnight chilling is preferred.

Preheat the oven to 375F. Line 2 baking sheets with parchment paper.

Remove the dough from the fridge and let it sit at room temperature for 20-25 minutes to make it easier to scoop. Allow longer if needed.

Prepare filling: In a bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth.

Use a large cookie scoop (3 tbsp) to scoop the dough. Flatten each ball and spoon approximately 1-2 tsp of filling in the center. Shape the dough around it, adding more if needed to completely enclose the filling.

Space the cookies at least 2 inches apart on the baking sheets.

Bake at 375F for 12-15 minutes, until edges are golden.

Remove and immediately shape with a bowl or cookie cutter if desired. Cool for 5-10 minutes.

Serve warm. Enjoy!