Ingredients:

1 cup light brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour, plus more for flattening cookies
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups old-fashion rolled oats
1 1/2 cups finely grated carrots (about 3 large carrots)

Filling (makes about 2 cups)
8 ounces cream cheese, room temperature
8 tablespoons (i stick) unsalted butter cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure fanilla extract

Preparation:

Cream- Cheese Filling (recipe follows)

1)Heat oven to 350 degree. Line 2 baking sheets with Silpats, and set aside. In the bowl of a heavy-duty mixer fitted with the paddle attachment, combine the sugars and butter; beat until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat on medium speed until well combined.

2) In a large bowl, sift together flour, baking soda, baking powder, salt cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.

3) Chill dough in refrigerator for 30 minutes. Using a 1/2 ounce ice-cream scoop, drop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until brown and crisp, 10 to 20 minutes, rotating pan halfway through baking to ensure even color. Transfer to a wire rack to cool. Repeat baking process wth remaining dough. Once cooled completely, spread about 2 teaspoons of cream cheese filling on a cookie, using an offset spatula. Sandwich together with a second cookie. Refrigerate in an airtight container for up to 3 days.


Cream Cheese Filling
-Place the cream cheese in a medium mixing bowl. Using a rubber spatula, beat the cream cheese until soft. Graduallly add the butter, and continue beating until smooth and well blended. Sift in the confectioners' sugar, and beat until smooth. Add vanilla, and stir to combine.

Notes: