Prepare the Orange Cream Cheese Filling: In a medium bowl, mix together 4 oz of room temperature cream cheese, 4 tbsp of powdered sugar, 1 tsp of orange zest, and ½ tsp of vanilla extract. Beat until the mixture is smooth and creamy, ensuring no lumps remain. Once combined, cover it and refrigerate while you prepare the cookies to allow the flavors to meld.

Roast Carrots: Preheat your oven to 375°F (190°C). Spread 3 medium grated carrots evenly on a parchment-lined baking sheet. Roast the carrots for 20 minutes, stirring halfway through to promote even cooking and caramelization. After baking, allow the carrots to cool before incorporating them into the cookie dough mixture for the Chewy Carrot Cake Cookies.

Make the Cookie Dough: In a large bowl, combine 9 tbsp of cooled brown butter with ¼ cup of granulated sugar and ½ cup of brown sugar. Use a whisk to blend in 1 beaten egg, 1 tsp of ground cinnamon, ½ tsp of ground ginger, ½ tsp of nutmeg, and ¼ tsp of salt until glossy and well mixed. Gradually add in 1¼ cups of all-purpose flour combined with ½ tsp of baking soda, mixing until a soft dough forms.

Add the Mix-Ins: Once the dough comes together, gently fold in the cooled roasted carrots, ¾ cup of instant oats, ½ cup of spiced pecans, and ⅓ cup of shredded sweetened coconut. This blend of ingredients brings texture and flavor to your Chewy Carrot Cake Cookies. Make sure everything is evenly distributed throughout the dough for the best results.

Assembly Options: For stuffed cookies, take portions of the cookie dough, flatten them slightly, and place a teaspoon of the refrigerated orange cream cheese filling in the center. Carefully wrap the dough around the filling, rolling it into a smooth ball. For mini cookies, simply scoop the dough onto a baking sheet without filling and chill in the refrigerator for at least one hour to enhance the flavor and texture.

Bake the Cookies: Preheat your oven to 325°F (163°C). Arrange the stuffed cookies on a lined baking sheet, leaving space between each. Bake for 14-16 minutes until the edges are lightly golden. For mini cookies, bake for 8-9 minutes. Keep a close eye on them to ensure they remain soft and chewy. Let the cookies cool on wire racks for at least one hour before serving to set perfectly.