For the cookies:
- 1 1/4 c (5 oz) Better Batter All-Purpose Flour
- 1/2 c rolled oats
- 3/4 tsp baking soda
- 1 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/4 tsp salt
- 1/2 c (1 stick) unsalted butter, room temperature
- 1/2 c granulated sugar
- 1/2 c brown sugar, packed
- 1 egg
- 1 tsp vanilla
- 1 1/4 c finely grated carrot
- 3/4 c chopped walnuts or pecans, optional
For the cream cheese filling:
- 4 oz cream cheese, room temperature
- 6 Tbl unsalted butter, room temperature
- Small pinch of salt
- 1/2 tsp vanilla
- 1 c Better Batter Corn-Free Powdered Sugar, sifted
Plan ahead! This cookie dough needs just over an hour to chill before baking.
Mix the dry ingredients. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
Mix the wet ingredients. In the bowl of a stand mixer, or using a large bowl and a handheld mixer, blend together the butter, sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. On low speed, stir in the dry ingredient mixture until just combined. Stir in the grated carrot and chopped nuts, if using. Cover bowl and chill for 90 minutes.
Preheat and prepare. When ready to bake the cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
Scoop and bake. Scoop the chilled dough into mounds about the size of a golf ball and place about 2 inches apart on the prepared baking sheet. I was able to fit 13 cookie dough mounds on my sheet. Bake for 12-13 minutes, rotating the pan half way through the baking time. Remove from the oven and let cool for 4-5 minutes before transferring to a wire cooling rack to cool completely. Repeat with remaining cookie dough. Cookies should be baked through but not crispy. I ended up with 32 cookies, which will make 16 sandwich cookies.
Whip up the filling. While the cookies are cooling, make the cream cheese filling. In a medium bowl, beat together the butter and cream cheese until light and fluffy, about 2 minutes. Add the pinch of salt and vanilla and beat well to incorporate. Add the powdered sugar and beat to combine, about 3 minutes. Spoon into a zip top bag and trim off a small corner to make a piping bag. Pipe in 2-3 tsp of filling and then sandwich with a second cookie. Makes 16 filled sandwich cookies total.
Store. Store the filled sandwich cookies in the refrigerator in a single layer for up to 5 days.
Adapted from Cooking Classy
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