Ingredients

• 2 cups white sugar
• 1 cup packed light brown sugar
• 1 cup unsalted butter , at room temperature
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.5 teaspoons ground ginger
• 0.25 teaspoons salt
• 2 cups old-fashioned rolled oats
• 1.5 cups finely grated carrots
• 0.5 cups raisins
• 0.5 cups finely chopped walnuts

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
3. 3 Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
4. 4 Chill for 1 hour in the refrigerator.
5. 5 Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
6. 6 Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
7. 7 Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
8. 8 Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.

Nutrition per serving