Karen DeMasco Carrot Cake Sandwich Cookies

Cookies:
3/4 c old-fashioned rolled oats
1 c unbleached AP flour
3/4 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tbsp (1 stick) unsalted butter, at room temperature
1/2 c packed dark brown sugar
1/4 c granulated sugar
1/2 tsp pure vanilla extract
1 large egg
3/4 c roughly grated carrots (abou 1 1/2 medium carrots)
1/3 c raisins

Filling:
3 oz cream cheese at room temperature
4 Tbsp (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tsp granulated sugar
Pinch of kosher salt

Using ground oats and AP flour, instead of just flour alone, is the secret to the rich flavor of these whoopie pie-like cookies.

Preheat oven to 350. Line two bakin sheets with parchment paper

Grind the oats in a food processor to make a fine flour. IN a medium bowl, whisk together the oat flour, AP flour, cinnamon, nutmeg, baking soda, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, beatthe butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very stick.

Chill the dough for 30 mins. Drop 1 Tbsp mounds of the dough onto the prepared baking sheets, spacing them 1-2" apart. Bake, rotating the sheets once halfway through until the cookies are golden brown and spring back when gently touched in the center, about 12 minutes. Cool the cookies completely before filling.

To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed (the filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)

Using a small spatula, spread 1 tsp of the filling over the flat side of half of the cookies. Sandwich the remaining cookies, flat sides together.

The cookies can be kept in an airtight container for up to 2 days.

Notes:

• Chill dough before scooping, which will make it less runny.
  
• Space out the cookies when baking as they have a tendency to spread!! (Like Andy's cookies)