Carrot Cake Cookies

If I had to pick a favorite dessert, it would be carrot cake with cream cheese frosting. I've given this quite a bit of thought, and I can't remember anything that comes close to the utter decadence of a moist, frosting-laden carrot cake. When I made my own several months ago, it was my first step into the realm of cake baking, and I was thrilled with my success. It inspired a flurry of cake creations (in all their forms, i.e. cupcakes) and convinced me to make this recipe.

These cookies mirror the defining flavors of a carrot cake: the carrots, raisins, nuts, and cinnamon, with the addition of oatmeal for a more substantial texture. Squeeze an excessive amount of cream cheese frosting between two small cookies and you've created a carrot cake sandwich to die for! Martha, this is a terrific recipe. I'll be back for more!

INGREDIENTS
Cookies
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
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
2 cups old-fashioned rolled oats
1 1/2 cups carrots, finely grated (about 3 large carrots)
1 cup raisins
pecans or walnuts, chopped (optional)

Cream Cheese Frosting
8 oz. cream cheese, room temperature
8 Tbsp. (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 tsp. pure vanilla extract

NOTE: Next time I will double the frosting because it didn't go very far!

DIRECTIONS
1. Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

2. 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 until firm, at least 1 hour.

3. 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, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once 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.

4. To make the frosting, 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.

(Recipe from Martha Stewart)

Makes 2 dozen cookies.