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This is one of those cookies that you just can't wait for it to cool to pop in your mouth. It's unbelievably good. Really.
- 1 cup packed light-brown sugar
- 1⁄2 lb unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1⁄2 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 oats
- 1 1⁄2 cups finely grated carrots (about 3 large carrots)
- 1 cup raisins
- cream cheese, filling (I found Lennie's frosting Copycat Cinnabon Rolls With Icing works really well but you can use your favorite recipe)
- Preheat oven to 350 degrees F.
- Spray 2 baking sheet.
- In the bowl of an electric mixer fitted, combine sugar 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 (important! no cheating).
- 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, 10 to 12 minutes.
- let it cool (even if you can't wait).
- Repeat baking process with remaining dough.
- Once cooled completely, use an 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.
I will definitely make these again to use up my carrots. Like the previous reviewer, I left off the frosting and just ate them as cookies. Next time I will add nuts and try replacing some of the butter with apple sauce to reduce fat.
These are great! I made them as just cookies not sandwiches and I got bunches of them! I ended up sharing some and also freezing some in the fall of 2005. Believe it or not in April of 2006 I finally finished my last cookies. They were yummy and moist everytime I took one out of the freezer. It is now time to make another batch!! Delicious!
Thanks for this recipe! Like others, I did not add the frosting, but I was really happy with how these cookies baked up. I made a number of changes: I used 1 cup besan flour, 1/2 cup vanilla protein powder in place of the flour, I used applesauce instead of butter, I used milled flaxseed in place of the eggs. Turned out great - about 100 calories per cookie with 4.5 grams of protein and a little bit of fiber. Thanks again.