Carrot Cake Cookies

1 cup packed light brown sugar
1 cup granulated sugar
1/2 lb. (2 sticks) unsalted butter, room temp.
2 large eggs, room temperature
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 cups old fashioned rolled oats or multi-grain hot cereal
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup of dried cranberries, cherries, blueberries -- whatever you like -- even raisins.

Cream cheese frosting for sandwiching.

Spice to taste. I like a stronger flavor so I use full teaspoon of nutmeg or ginger and a tablespoon of cinnamon.

I also like to add chopped pecans.

Pre-heat to 350.
Cream butter and sugar until fluffy.

Add wet ingredients, beat on medium speed until well combined.

Sift together dry ingredients. Mix on low into wet mixture gradually until just mixed.
S
tir in oats, carrots, dried fruit.

Chill dough for at least an hour (overnight is best; I've never been able to plan that far ahead) -- until firm.

Use a 1/2 ounce ice cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.

Rotate pan halfway through for even cooking -- if you think of it. I didn't and had no problem. Bake 12-15 minutes, until browned and crisped.

Cool on wire rack. Assemble cookie sandwiches after fully cooled.

Store tightly covered in refrigerator up to 3 days.

Serving Size: Makes 50 individual cookies, 25 sandwich cookies

Number of Servings: 50

Recipe submitted by SparkPeople user NEWCLAUDIA.