As I have stated in my prior blog, I am already in fall mode. When I made these cookies, my want and need for fall climbed even higher. The smells that come from this recipe will make your mouth water and your house smell of everything wonderful...cinnamon, ginger, nutmeg.
photo credit: Every Last Cookie
Ingredients:
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 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
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 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
Step One:
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Step Two:
In a large mixing bowl, combine sugars and butter and mix on med/high for 3-4 mins. After combined, add eggs and vanilla. Beat on high until mixture becomes smooth.
Step Four:
Add flour to the butter mixture slowly, mix on med/low speed. Than add oats, carrots and raisins. Mix well. Place dough into the refrigerator for an hour to harden.
Step Five:
While the dough is in the fridge, start making the cream cheese filling. Take the cream cheese and soften with a rubber spatula. Chop up the soften butter and mix with the cream cheese.
Step Six:
Add confectioners sugar and mix well. Next, add vanilla and finish mixing.
Step Seven:
Using an ice cream scoop, scoop dough and place onto baking sheets. Bake until golden and crispy, about 12-15 minutes.
Step Eight:
Let cookies cool by placing on a cooling rack for about 15 mins. Once cookies have completely cooled off, spread cream cheese onto one cookie and top with another cookie (like a sandwich). You have now made the most amazing dessert... ENJOY!!
Original Recipe:
http://everylastcookie.blogspot.com/2010/03/cookie-069-carrot-cake-sandwich-cookies.html
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large mixing bowl, combine sugars and butter and mix on med/high for 3-4 mins. After combined, add eggs and vanilla. Beat on high until mixture becomes smooth.
Step Three:
Combine flour, salt, cinnamon, nutmeg, ginger, baking powder and baking soda in a medium size mixing bowl.
Add flour to the butter mixture slowly, mix on med/low speed. Than add oats, carrots and raisins. Mix well. Place dough into the refrigerator for an hour to harden.
While the dough is in the fridge, start making the cream cheese filling. Take the cream cheese and soften with a rubber spatula. Chop up the soften butter and mix with the cream cheese.
Add confectioners sugar and mix well. Next, add vanilla and finish mixing.
Using an ice cream scoop, scoop dough and place onto baking sheets. Bake until golden and crispy, about 12-15 minutes.
Let cookies cool by placing on a cooling rack for about 15 mins. Once cookies have completely cooled off, spread cream cheese onto one cookie and top with another cookie (like a sandwich). You have now made the most amazing dessert... ENJOY!!
Original Recipe:
http://everylastcookie.blogspot.com/2010/03/cookie-069-carrot-cake-sandwich-cookies.html
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