1 cup light brown sugar
1 cup granulated sugar
1/2 lb. (2 sticks) unsalted butter, room temp.
2 large eggs, room temp.
1 tsp. vanilla
1 1/2 cups flour, plus a little more for flattening cookies
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream Cheese Filling
1. Heat oven to 350. In a mixer bowl combine the sugars and butter; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat on medium speed until well combined.
2. In 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.
3. Chill dough in refrigerator for 30 minutes. Using a 1/2 oz. ice-cream scoop, drop dough onto baking sheets, leaving 2 inches between each cookie. Transfer to oven, and bake until brown and crisp, 10-12 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread about 2 tsp. cream-cheese filling on a cookie, using an offset spatula. Sandwich together with a second cookie. Refrigerate in an airtight container for up to 3 days.
Cream Cheese Filling
8 oz. cream cheese-room temp.
8 tbsp. (1 stick) unsalted butter, cut into pieces, room temp.
1 cup powdered sugar
1 tsp. vanilla
Place in mixing bowl. Beat cream cheese until soft. Gradually add the butter and continue beating until smooth and well blended. Sift in the powdered sugar and beat until smooth. Add vanilla and stir to combine.
