Carrot Cake Cookie Sandwiches

Photo: Lindsay Tarquinio

Ingredients

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

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.

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.

Add the oats and carrots...stir until combined and then chill for an hour.

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.

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.

Store in a well sealed tupperware. Makes 12 sandwiches.