Ingredients
1¼cupsall-purpose flourscoop and level to measure
½cupquick oats
¾tspbaking soda
1¼tspground cinnamon
¼tspground ginger
⅛tspground nutmeg
¼tspsalt
½cupbutterunsalted, softened
½cupsugargranulated
½cupsugarpacked light-brown
1largeegg
1tspvanilla extract
1¼cupscarrotsfinely grated
¾cupwalnutsor pecans, chopped
4ozcream cheesesoftened
6tbspbutterunsalted, softened
1pinchsalt
½tspvanilla extract
1cupsugarpowdered
Preparation
In a mixing bowl, whisk together flour, quick oats, baking soda, cinnamon, ginger, nutmeg and salt for 30 seconds; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together ½ cup butter, granulated sugar and brown sugar until well blended. Mix in egg and vanilla extract.
Set mixer on low speed and slowly add in flour mixture and mix just until combined. Stir in carrots, then fold in walnuts.
Cover bowl and chill dough for 1 hour and 15 minutes. Preheat oven to 350 degrees F during the last 10 minutes of chilling.
Drop dough 2 tablespoons at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies at least 2-inches apart.
Bake in preheated oven for 12 to 13 minutes until centers no longer look doughy. Allow to cool on baking sheet for several minutes then transfer to a wire rack to cool.
Cool completely then sandwich 2 cookies together with the cream cheese filling. Store in an airtight container in a single layer.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese, butter and salt until smooth and fluffy.
Stir in vanilla and powdered sugar and continue to whip until smooth and very fluffy.
