If it has vegetables it has to be kind of healthy

caridgan: target clearance ($6 this weekend)     belt: old navy    skirt: target  

Any dessert with fruit or vegetables means that I don't feel nearly as bad eating it and can justify eating extra helpings as I feel like there has to be a tiny bit of nutritional value it in. 
Which is one of the many reasons I love these Carrot Cake Cookie Sandwiches.  
Like very few of the recipes I use these days, this was found pre-pinterest and I therefore do not know where it came from.  I've changed a few things, but can not take credit one bit for this.  So thank you to whoever made this delicious dessert first. 

Ingredients:

1 cup unsalted butter

3/4 cup brown sugar

3/4 cup granulated sugar

2 large eggs 

1 1/2 teaspoon vanilla

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

2 cups old-fashioned rolled oats

1 1/2 cup grated carrots (I used a bag of shredded carrots and cut them up)

Line baking sheets with parchment paper.  In a mixer, beat butter and sugars on medium speed until light and fluffy.  Add eggs and vanilla and beat on medium until well combined. 

Mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.  Whisk to combine.  Gradually add flower mixture to butter mixture, mix on low until just combined.  Mix in oats and carrots.  Chill dough for at least 1 hour. 

Preheat oven to 350 degrees.  Shape tablespoons of dough into balls and place on baking sheets.  Bake until browned and crisp around the edges, 12 to 15 minutes.  

After cookies have cooled match them up in pairs.  I used a can of cream cheese frosting for the inside.  The original recipe had a part for home made cream cheese filling, which I'm sure is better but this was way easier! 

I store mine in the refrigerator and then eat way to many of them.