Recipe: Carrot Cake Cookies with Cream Cheese Filling

CARROT CAKE COOKIES WITH CREAM CHEESE FILLING

FOR THE COOKIES:
1 cup packed light brown sugar
1 cup granulated sugar
1/2 pound (1 cup) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour, as needed
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 rolled oats
1 1/2 cups shredded carrots
1 cup raisins
FOR THE CREAM CHEESE FILLING:
8 ounces cream cheese, room temperature
8 tablespoons unsalted butter, room temperature
1 cup confectioner's sugar
1 teaspoon vanilla extract

TO MAKE THE COOKIES:
Heat oven to 350 degrees F. Line 2 baking sheets with parchment paper, and set aside.

In the bowl with an electric mixer, combine the brown sugar, granulated sugar, and 1 cup butter; beat until light and fluffy, about 2 minutes. Add the eggs and 1 teaspoon vanilla, and beat on medium speed until well combined.

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 for 30 minutes.

TO BAKE:
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, 10 to 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 with an offset spatula about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Store in an airtight container for up to 3 days in the refrigerator.

TO MAKE THE CREAM-CHEESE FILLING:
Place the cream cheese in a medium mixing bowl. Using a rubber spatula, soften the cream cheese. Gradually add the 8 tablespoons butter, and continue beating until smooth and well blended. Sift in the confectioners' sugar, and continue beating until smooth. Add 1 teaspoon vanilla, and stir to combine. Makes about 2 cups

Makes: 45
Source: Martha Stewart Living