Carrot Cake Cookie Sandwiches

I bought the Martha Stewart's Cookies Cookbook several years ago and have been wanting to try these carrot cake cookie sandwiches for only the last 7 years (!!). Yes, that's what happens when you follow too many food blogs and bookmark 10 recipes a day to try. In any case, I'm so glad I finally made these because they were a huge hit at a summer BBQ with friends and then the next day for my staff at the office for breakfast...oops. My advice: Get some in your face asap.

Ingredients:
Cookies

·               1 cup packed light-brown sugar

·                     1 cup granulated sugar

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

·                     2 large eggs, room temperature

·                     1 teaspoon pure 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:

·                     8 oz cream cheese

·                     1 stick unsalted butter

·                     2 cups confectioners sugar

·                     1 tsp pure vanilla

 Method:

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.

Cream Cheese Frosting:

1.     Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.