0 Picture
Ingredients
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 1/2 lb (2 sticks) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 t pure vanilla extract
- 2 cups all-purpose flour
- 1 t baking powder
- 1 t baking soda
- 1/4 t salt
- 1 t ground cinnamon
- 1/2 t ground nutmeg
- 1/2 t ground ginger
- 2 cups old fashioned rolled oats
- 1 1/2 cups finely rolled oats
- 1 1/2 cups grated carrots (about 3 large)
- 1 cup raisins
- Cream cheese frosting
Details
Preparation
Step 1
Preheat oven to 325 degrees
Line two baking sheets with Silpat baking mats or parchment paper, set aside
With a paddle attachment, mix sugar and butter til light and fluffy, 3-4 minutes
Add eggs and vanilla, beat on medium speed until well combined
In a large bowl, sift next 7 ingredients, stir to combine
Gradually add flour to butter mixture, mixing on low speed til just blended
Mix in oats, carrots and raisins (optional)
Chill dough until firm, at least an hour
Using a 1/2 oz ice cream scoop, scoop dough onto prepared cookie sheets, leaving 2 inches between cookies.
Transfer to oven and bake until browned and crisped, rotating pan halfway through baking, 12-15 minutes
Transfer to a wire rack to cool.
Once cooled,use an offset spatula to spread about 2 t of cream cheese filling onto a cookie
Sandwich together with a second cookie
Store in airtight container for up to 3 days.
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