Carrot Cake Cookies With Cream Cheese Filling

1 cup packed light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temp
2 large eggs, room temp
1 teaspoon pure vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old fashioned rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)
1 cup raisins
Cream cheese frosting

Preheat oven to 350. Line baking sheets with parchment paper. Combine sugars and butter. Beat until light and fluffy (3 to 4 minutes). Add eggs and vanilla. Beat on medium speed until well combined.
In a bowl sift flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots and raisins.
Chill dough until firm, at least 1 hour.
Scoop dough onto prepared baking sheets 2 inches apart. Bake 12 to 15 minutes.
Once cooled completely, spread cream cheese filling onto a cookie and sandwich together
Store in airtight container for up to 3 days in the refrigerator
Makes about 25 sandwiches

Submitted by Sherri