Return to Main Recipes Page/Return to Home Page
Cookies:
Cream Cheese Frosting:
Make Cookies:
In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, about 2 minutes.
Add eggs and 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. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2" between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining
dough.
Make Frosting and Assembly:
Once the cookies are 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.
Posted by Dotty B., Z'L
Nutritional Info Per Serving: N/A
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 tsp. pure vanilla extract
1-1/2 cups all-purpose flour, plus more for flattening cookies
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon, ground
1/2 tsp. nutmeg, ground
1/2 tsp. ginger, ground
2 cups old-fashioned rolled oats
1-1/2 cups carrots, finely grated (about 3 large carrots)
1 cup raisins
8 ounces cream cheese, room temperature
8 ounces (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 tsp. pure vanilla extract
Heat oven to 350°F. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.
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.