Yield: approximately 312 dozen cookies


cup butter, softened

 cups firmly packed light brown sugar

large eggs

teaspoons vanilla extract

3¼ cups all-purpose flour

teaspoons ground cinnamon

teaspoon baking soda

½ teaspoon salt

cups old-fashioned rolled oats

cups finely grated carrot

cups confectioners’ sugar

½ cup sour cream

1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. Set aside.


2. In a medium bowl, beat butter and brown sugar at medium speed with an electric mixer until fluffy. Add eggs and vanilla, beating until well combined.


3. In a small bowl, combine flour, cinnamon, baking soda, and salt. Gradually add flour mixture to butter mixture, beating until combined. Stir in oats and carrot. Cover, and refrigerate for 2 hours.


4. Drop by rounded tablespoonfuls, 2 inches apart, onto prepared baking sheets.


5. Bake until lightly browned, 12 to 14 minutes. Let cookies cool on pan for 2 minutes. Remove from pans, and let cool completely on wire racks.


6. In a small bowl, combine confectioners’ sugar and sour cream, stirring well to combine. Drizzle on cookies. Let stand until dry, approximately 1 hour.