Hey guys! Hope you had a great Thanksgiving! I can't imagine anyone's still hungry so this post is nothing but pure gluttony. You see, it's Week 3 of Kim's Dare to DIY and this week the dare is to Eat Cookies. Yeah twist my arm. I love cookies all year long so this isn't a Christmas cookie per se, but it's so big and sugary, it's not an everyday sort of cookie either. It's a celebratory cookie. Like, hey I did the laundry this week, I deserve a cookie! Or even, I didn't throw a stapler at my co-worker's head today, so it's cookie time! Any celebration will do. Just make them.
Carrot Cake Sandwich Cookies
adapted from Martha's version
1.Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
2.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 a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
3.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 to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
Oh heyyyy gorgeous