day 6 of my 12 days of cookies: carrot cake whoopie pies
more at my food blog HERE
1 cup light-brown sugar, packed
1 cup granulated sugar
1/2 lb (2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoon pure vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups quick cooking oats
1 1/2 cups grated carrots (about 3 large carrots)
In a large bowl, combine sugars and butter; beat until light and fluffy. 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 and carrots.
Chill dough in refrigerator until firm, at least 1 hour.
Preheat oven to 350 degrees.
Using a cookie scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned, rotating pan halfway through baking to ensure even color, 12 to 15 minutes.
Transfer to a wire rack to cool completely.
Sandwich two cookies together with cream cheese frosting spread in between.
Cream cheese recipe can be found at my blog