no bake oatmeal cookies: Carrot Cake Cookie Sandwiches

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Spring has sprung here in Oregon, we are getting sun about one day a week, which is pretty darn good for the Northwest! Spring makes me happy, and when I'm happy, I bake (and run which is needed due to all the baking!) My most recent baking accomplishment is a carrot cake cookie sandwich. I used Martha Stewart's Carrot Cookie Recipe and sandwiched the cookies together with a cream cheese frosting. Martha's recipe calls for raisins but I left them out as I used up all my raisins making these. I also had no cinnamon so I added in pumpkin pie spice instead, sounds weird but surprisingly worked really well in the cookies! They are super moist and the carrots give a nice subtle flavor, don't worry not too carroty. I even had a veggie hater sample one and he declared them delicious, actually he just ate two more so I declare that they must've been delicious!
Carrot Cake Cookie SandwichesAdapted From Martha Stewart

1 cup packed light-brown sugar1 cup granulated sugar1/2 pound (2 sticks) unsalted butter, room temperature2 large eggs, room temperature1 teaspoon pure vanilla extract2 cups all-purpose flour1 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 1/2 teaspoon pumpkin pie spice2 cups old-fashioned rolled oats1 1/2 cups finely grated carrots, (about 3 large carrots)Cream Cheese Frosting (recipe here)
Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside.

Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat at medium speed until well combined.In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine.

Gradually add flour to butter mixture; mix on a low speed until just blended.

Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.

Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough.