Carrot Cake Cookies

Okay, so I had a sandwich cookie theme this year for the Christmas in July cookie exchange.  I found these carrot cake cookies and had to try.  I think they are my favorite cookie now.  Part of that might be that they seem 'healthy' even though I'm sure they really aren't!.  They turned out GREAT and I can't wait to make these over and over and over again!

Ingredients
1 c. brown sugar

1 c. sugar

1 c. butter, room temperature
2 eggs
1 t. vanilla
2 c. flour
1 t. baking soda 1 t. baking powder 1/4 t. salt 1 1/2 t. pumpkin pie spice 2 c. old-fashioned rolled oats 1 1/2 c. finely grated carrots, (about 3 large carrots)

Cream Cheese Frosting

8 oz. cream cheese
1 c. butter, cut into pieces
1 c. powdered sugar
1 t. pure vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. Line two baking sheets with silicone baking mats or parchment paper, and set aside. 
3. Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes.  
4. Add eggs and vanilla, and beat at medium speed until well combined. 
5. In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine. 
6. Gradually add flour to butter mixture; mix on a low speed until just blended.  
7. Mix in oats and carrots. 
8. Chill dough in refrigerator until firm, at least 1 hour.  
9. Using a 2t. scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies 
10. Repeat baking process with remaining dough.
11. Bake 12 to 15 minutes, until browned and crisped, rotating pan halfway through baking.
12. Let sit a few minutes, then transfer them to a cooling rack.  
13. Once cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie. 
14. Store in an airtight container for up to 3 days in the refrigerator.