Carrot Cake Oatmeal Sandwich Cookies (Print Version)

# Ingredients:

→ For the cookies

01 - 1 1/2 cups all-purpose flour
02 - 1 1/2 teaspoons cinnamon
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon ground nutmeg
06 - 1/4 teaspoon ground ginger
07 - 1/8 teaspoon ground cloves
08 - 3/4 cup unsalted butter, at room temperature
09 - 1 cup packed light brown sugar
10 - 1/2 cup granulated sugar
11 - 1/2 cup finely grated carrots
12 - 1 large egg
13 - 2 teaspoons pure vanilla extract
14 - 3 cups old fashioned oats
15 - 1/2 cup raisins and/or chopped nuts, optional

→ For the filling

16 - 1/2 cup unsalted butter, cut into tablespoon pieces
17 - 8 oz full-fat brick-style cream cheese, at room temperature
18 - 1 teaspoon pure vanilla extract
19 - 1/4 teaspoon salt
20 - 4 cups confectioner's sugar

# Instructions:

01 - Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
02 - In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves until well combined. Set aside.
03 - In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, light brown sugar, and granulated sugar until light and creamy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula as needed.
04 - Add the finely grated carrots to the butter mixture and mix until well combined. Then add the egg and vanilla extract and mix until completely incorporated, scraping down the sides of the bowl as needed.
05 - Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix. Add the old fashioned oats and mix briefly until incorporated. If using, fold in the raisins and/or chopped nuts by hand.
06 - Using a cookie scoop or tablespoon, measure out 1 1/2 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown but the centers are still slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
07 - While the cookies are cooling, make the filling. Place the butter in a medium saucepan over medium heat. Melt the butter, stirring frequently. Continue cooking as the butter foams, then begins to turn golden and smell nutty. Watch carefully as it browns to avoid burning. This process takes about 5-7 minutes. Once browned, immediately transfer to a heat-proof bowl, making sure to scrape in all the browned bits. Refrigerate for 30 minutes or until resolidified but still soft.
08 - In the bowl of a stand mixer fitted with the paddle attachment, beat the softened brown butter and room temperature cream cheese together until smooth and creamy. Add the vanilla extract and salt and mix again. Gradually add the confectioner's sugar, about 3/4 cup at a time, mixing well between additions and scraping down the sides of the bowl as needed, until the filling is smooth and creamy.
09 - Once the cookies are completely cool, turn half of them upside down. Pipe or spread a generous amount of the brown butter cream cheese filling onto the flat side of each upside-down cookie. Top with another cookie, flat side down, to create a sandwich. Press gently to spread the filling to the edges.
10 - Place the assembled sandwich cookies in the refrigerator for at least 30 minutes to set the filling. For the best flavor and texture, let them come to room temperature for about 15 minutes before serving.

# Notes:

01 - Use the small holes on a box grater to finely grate fresh carrots - pre-shredded carrots won't work well here.
02 - The brown butter cream cheese filling can be made up to 5 days in advance and refrigerated.
03 - Store assembled cookies in the refrigerator for up to 3 days, or freeze for up to 3 months.

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