Preheat oven to 350 F.
Line cookie sheets with parchment paper & set aside.
Mix all the dry ingredients in a medium size bowl. Set aside.
In a large bowl cream together butter and sugars.
Mix in eggs and vanilla extract.
Fold in pureed carrots and shredded carrots.
Mix the dry ingredients into the wet ingredients just until combined.
Fold in the oatmeal just until combined.
Fold in white chocolate chips (see note)
Use a mini ice cream scoop and drop cookies two inches apart on a prepared cookie sheet.
Bake for 7-8 minutes.
Remove from oven and let cookies sit on pan for 2 minutes to finish cooking.
Place cookies on a cooling rack to finish cooling.
Once cooled, drizzle with melted white chocolate.
Allow the white chocolate to harden before storing in an airtight container.
These cookies taste best the next day or a few hours after making them.