Monday, May 20, 2013

Carrot Cake Sandwich Cookies

Have you ever gone into a store and saw something you thought was outrageously priced and thought to yourself..........

Wait.


It went more like this.  Have you ever gone into a store and saw something you thought was outrageously priced and started to think, and then your husband blurts out, "OMG you could TOTALLY make these".  Yea that is how it happened at Trader Joe's.  We saw these cookies.  I am sure now, they weren't nearly as flippin' fantastic as these cookies, but we saw them there.  I decided I was going home to get on this one.  I mean, how hard could it be?  It wasn't.  It was easy AND, I just changed up an old recipe that I thought would work and holy cow my friends, it worked out WELL.

When I asked my husband to taste test them, he said nothing.  And then he looked at me and said, "Don't let Little Debbie get ahold of this".  He took another bite and said, "Oh yea, this is possibly my most favorite dessert you have ever made".  Isn't he a PEACH?    So I decided no experimenting needed.  So here we go, I hope you try them and love them as much as we did.  They are like a mix between carrot cake and an oatmeal cookie.  The texture rocks the filling rocks and they just pretty much rock.  OK enough........

Cookies
1 cup butter
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 tsp salt
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp vanilla extract
2 eggs
3 cups old fashioned oats
1 1/2 cups all purpose flour
1 cup finely grated or food processed carrots (4 Sm carrots for me)


Preheat your oven to 350 degrees F.  In your mixer bowl or large mixing bowl add in butter and sugar.  Cream together for 1 minute.  Add in salt, soda, cinnamon, and vanilla and mix until combined.  Add in eggs, one at a time, mixing each in completely before moving to the next.  Now add in your flour, oats and carrots.  When all ingredients are completely combined, you are ready to bake!!

I used a small scoop for my cookies.  Since there will technically be 2 cookies in each sandwich, I went with a smaller scoop and it worked perfectly.    Scoop unto a parchment lined cookie sheet and bake for 9-11 minutes.  Mine worked out at 10 minutes exactly.  Let cook for 2 minutes on the pan and then remove to a cooling rack. 

You are going to kill me, I THINK this made 65-70 cookies, so between 30 and 35 finished sandwich cookies.  This is what happens when I think I am going to just remember something and don't jot it down.  And the answer is, YES.  The cookies are gone so I can't count now! Pffft!

Let the cookies all cool completely before you slather and slap!  That is my term for slathering on the filling and slapping them together.  I never claimed to be normal..........

Also, I refrigerated mine, if you don't think it is neccesary, leave them out.  Freeze some, they are the BOMB right out of the freezer. 

Cream Cheese Filling
1- 8oz. block of cream cheese, softened
1 1/2 cup powdered sugar
2 tbsp butter
1-3 tsp milk (this all depends on your mixture)

Combine all ingredients.  Then get on with your slather and slap technique!!  Flip your cookies....haha.  Flip your COOKIE over, slather the bottom with a generous amount of filling, slap another one on the bottom and there you go!

BEST.  Cookies.  EVER. 
 
Your "enough said" Chefwannabe
 

16 comments:

  1. For real?? These look amazing. I LOVE carrot cake!!

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    1. Oh they are COMPLETELY amazing!!! Trust me!!

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  2. These look fantastic! We have so many carrots right now. I may have to double the recipe just to make a small dent in the supply. thanks!

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  3. YAY YAY YAY!!! I have all the ingredients to make these tomorrow! Thanks!

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    1. WOOHOO! Let me know how you like them! Thanks for reading!

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    2. okay I just made the cookie itself am I missing something mine didn't flatten out like this but OMG they do taste good and I didn't even put the filling because they won't sit flat :(

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    3. ACK! I don't know! Hmmm.... I am going to have to investigate this one. I am glad you loved the taste. Maybe when they come out of the oven use a spatula to flatten them a bit if they don't flatten on their own? Mine did, and have the 2 other times I have made them since. If you try them again let me know!

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    4. oh I will be making them again this time if they flatten out I will put the filling in between my family loves them the way they are but will taste even better with the cream cheese filling MMMM

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    5. It doesn't matter if they're flattened or not on top. The surface that gets the frosting is the surface against the pan, so it's automatically flat. Once they're cool, turning it on its back won't squash the cookie. Turn the cool cookie over, slather with frosting and slap on the next cookie, flat side (bottom) down. Even if they're completely half sphere shaped, it will still taste good. Then you can call them carrot cookie UFOs or baseballs or something!

      Can NOT wait to try the recipe.

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  4. My boyfriend loves carrot cake and his birthday is the 26th of this month and I am gonna surprise him by cooking him some of these

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  5. These are amazing! They come out fantastic!

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    1. So glad you gave them a try and loved them! I love them too!! Thanks for reading Jacqueline!

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  6. I'm going to try these but add well drained crushed pineapple, coconut, and chopped pecans in place of the oats. That's how I make my Tropical Carrot Cake. Also will make an orange rum or pina colada frosting filling, like my wedding cake frosting. Thanks for the idea!

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  7. They should taste fine just using a butter cream icing? My hubby hates cream cheese

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    1. Yes!!1 My husband does too! Buttercream will be great!

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