Carrot Cake Cookie Sandwiches
By: Lindsay Tarquinio
Published: Wednesday, February 2, 2011 - 5:29am

Ingredients




Carrot Cake Cookie Sandwiches
1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1/2 stick unsalted butter, room temperature
1 large eggs
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup old-fashioned rolled oats
1 cup finely grated carrots
12 teaspoons creamy natural peanut butter

Preparation

1 In a large bowl combine brown and white sugar and softened butter.  Beat until light and fluffy.  Add the egg and vanilla and beat on medium speed until well combined. 2 In another large bowl, combined flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger and fluff with a fork until well combined.  Gradually add the flour mixture to the butter mixture and mix well. 3 Add the oats and carrots...stir until combined and then chill for an hour. 4 Preheat the oven to 350 degrees and line a cookie sheet with foil and spray with cooking spray.  Using a teaspoon, place little collops of dough 2 inches apart and back for about 12 minutes.  Cool the cookies completely on a wire rack. 5 Once the cookies are completely cool, gently spread 1 teaspoon of peanut butter on one cookie and then make a sandwich with a second cookie. 6 Store in a well sealed tupperware.  Makes 12 sandwiches.