Carrot Cake Cookies

Makes about 25 sandwiches




1 cup packed light brown sugar

1 cup granulated sugar

1/2 pound (2 sticks or 1 cup) unsalted butter, room temperature

2 large eggs, room temperature

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups old fashioned rolled oats

1 1/2 cups finely grated carrots (about 3 large carrots)

1 cup raisins

Cream Cheese Frosting (I used the Sprinkles cupcakes recipe, link goes to Martha's)



Preheat oven to 350F. Line two baking sheets with silpat or parchment paper and set aside. In a very large (trust me) bowl, beat butter and sugars till light and fluffy, about 3-4 minutes. Add eggs and vanilla, beat on medium speed until well combined.



In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Stir to combine. Gradually add flour to butter mixture, mix on low speed until just blended. Mix in oats, carrots and raisins. Chill dough in refrigerator until firm, at least 1 hour.



Using a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula or a knife to spread about 2 teaspoons (or more...) of cream cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an air tight container for up to 3 days in the refrigerator.



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