I think everybody knows that cookie sandwiches are mostly just an excuse to eat double the amount of cookies ... but who cares! They're great that way!
3/4 cup old-fashioned rolled oats
1 cup unbleached all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg
3/4 cup roughly grated carrots (approximately 1-1/2 to 2 carrots)
1/2 cup raisins
3 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tablespoon granulated sugar
Pinch of kosher salt
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Measure the oats, and then grind the oats in a food processor to make a fine flour. In a medium bowl, whisk together the oat flour, all-purpose flour, cinnamon, nutmeg, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, granulated sugar, and vanilla extract on medium speed until well combined. Add the egg and beat to combine, scraping down the sides of the bowl with a rubber spatula. With the mixer on the lowest speed, add the dry ingredients in two additions, scraping down the sides of the bowl after each one. Add the carrots and raisins, mixing just to combine. The dough will be very sticky.
Drop 1-tablespoon mounds of the dough onto the parchment lined baking sheet, spacing them 1 inch apart. (It'll take more than one batch to cook them all) Bake, until the cookies are golden brown and spring back when gently touched in the center, about 13-15 minutes. When cool enough to touch, pull the parchment paper with the cookies on it, on to a wire rack and cool the cookies there before filling
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, lemon zest, sugar, and salt on medium speed until well combined, scraping down the sides of the bowl as needed. (The filling can be kept in a covered container in the refrigerator for up to 1 week. Let it come to room temperature before using.)
Using a small spoon or spatula, spread 1 teaspoon of the filling over the flat side of half of the cookies. Sandwich with the remaining cookies, flat sides together.
The cookies can be kept in an airtight container for up to 2 days.
Adapted from the Craft Of Baking