Carrot Cake Cookies
Yield: 12 servings
In a mixing bowl, whisk together flour, quick oats, baking soda, cinnamon, ginger, nutmeg and salt for 30 seconds, set aside.
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 1 hour 15 minutes. Preheat oven to 350°F during last 10 minutes of chilling.
Drop cookie dough 2 tablespoons at a time. Bake in preheated oven 12 – 13 minutes until centers no longer look doughy. Allow to cool on baking sheet several minutes then transfer to a wire rack to cool. Cool completely then sandwich 2 cookies together with the cream cheese filling.
For the cream cheese frosting:
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.