3/4cupunsalted butteralmost fully melted and cooled slightly
1/2cuplight brown sugarlightly packed
1teaspoonpure vanilla extract
1 3/4cupall purpose flourplus
2Tablespoonsall purpose flour
1 1/2cupold-fashioned rolled oats
1carrotmedium, peeled and finely grated
1/2cupunsweetened shredded coconut
Cream Cheese Frosting
4Tablespoonsunsalted butterat room temperature
4Tablespoonscream cheeseat room temperature, about 2 oz
1/2teaspoonpure vanilla extract
a pinch of salt
Preheat the oven to 350F. Line 2 half sheet pans with parchment paper or silpat liners.
Whisk together the butter, granulated sugar, and brown sugar in a large bowl. Whisk in the egg, egg yolk, and vanilla extract until smooth.
Add the flour, oats, cinnamon, nutmeg, baking soda, salt, and ginger, and stir to combine.
Stir in the grated carrot, shredded coconut, and raisins.
Use a 1 1/2 tablespoon sized scoop to scoop the dough and roll it into balls. Arrange them 2 inches apart on the prepared baking trays so they have room to expand (8 cookies per half sheet pan works well).
Bake the cookies 2 trays at a time until they’re golden along the outside and still look just a touch doughy in the center, about 14 to 15 minutes, rotating the trays once halfway through. (If baking 1 tray at a time, start checking for doneness at 11 minutes.) Cook the remaining cookie dough the same way.
Let the cookies cool on the trays before removing.
For Making the Cream Cheese Frosting
While cookies are cooling, add all frosting ingredients to a large bowl and use a hand-held electric beater to mix until smooth.
To Assemble the Cookie Sandwiches
Once the cookies are cooled completely, spread frosting on the bottom side of half of the cookies. Place another cookie on top of the frosting to make a cookie sandwich.
You can store these cookies in an air-tight container in the refrigerator for up to 4 days.
We suggest using a freshly peeled and grated carrot instead of prepackaged shredded carrots as those may hold more liquid which can cause your cookies to spread.