April 5th, 2010 
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Stop what you’re doing. I mean it, knock it off, it’s not as important as this. I don’t care if you’re halfway out the door late for work, or if you’re checking your blogs on your iPhone during an important meeting–leave, go home, maybe make a quick stop at the supermarket, and then preheat your oven. These Carrot Cake Sandwich Cookies are. So. Very. Fantastic. Way more important than taking your kid to soccer practice–seriously, they probably would rather ditch it anyway to eat these cookies.
But, a small tangent before I proceed. I don’t know how many of you live in Manhattan, or how many of you have simply read about this cookie on other blogs, but a few days ago I finally tried the Compost Cookie at Momofuku Milk Bar in the East Village. Let me paint you a picture of this cookie: Chocolate + Pretzels + Potato Chips + Coffee grinds + Butterscotch Chips. Gooey inside, crunchy here and there, and salty in all the right spots. Okay, I’m sure I’ve lost some of you at “Potato Chips” but honestly, do NOT knock it until you’ve tried it. I’m in love.
What I’m getting at is that lots of times the longer the ingredient list, the better the cookie is. What, that’s wrong you say? Or, that’s obvious? Maybe, but lots of the time I find that when browsing for recipes in The Book I skip over the longer looking recipe lists because for some reason I think it might be a more difficult recipe, or just might take too long to make. But, seriously, there is a reason for it. And in the case of both the infamous Compost Cookie and these Carrot Cake Cookies, don’t question it. Make the trip to the market, buy what you don’t have, and make it. Done. It’s a dead easy recipe, this one, and the abundant list of ingredients really makes the flavor in these cookies shine.
As for this recipe, I dare you to come up with a reason why they don’t sound like the most delicious idea you’ve ever heard of (unless you don’t like Carrot Cake–blasphemy!!). Seriously, my friends and I ate these in 2 seconds flat, and I immediately regretted halving the recipe. Make the whole recipe. Seriously trust me on this one.
The cookies are perfect on their own too: the edges are crispy but the centers are puffy and soft and loaded with everything delicious. But when you sandwich two together with a dollop of that cream cheese frosting, it’s bliss.
It’s one of the only recipes that my friends have begged me to stop my “new cookie every week” regimen and bake only these for the rest of eternity.
Okay, you’re convinced now, right? Great! Send me a few in the mail, I don’t care if they don’t ship well. I’ll lick the cardboard box if I have to.
Carrot Cake Sandwich Cookies
Makes about 25 sandwiches
Ingredients
- 1 cup packed 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
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups old-fashioned rolled oats
- 1 1/2 cups finely grated carrots, (about 3 large carrots)
- 1 cup raisins
Cream Cheese Frosting:
- 8 ounces cream cheese, room temperature
- 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- 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. 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. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
Cream Cheese Frosting:
- Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.
****
{End Results}
Baking Difficultly: 2/5
Ingredient Accessibility: 3.5/5
Tastiness: 5/5 (All tasty, allllll tasty)
Attractiveness: 3.5/5
Is it worth it?: yesyeseyesyesyesyesyesyeseysyesyesyeyseyseysyeyseyseysyesyesss!
Baking Difficultly: 2/5
Ingredient Accessibility: 3.5/5
Tastiness: 5/5 (All tasty, allllll tasty)
Attractiveness: 3.5/5
Is it worth it?: yesyeseyesyesyesyesyesyeseysyesyesyeyseyseysyeyseyseysyesyesss!
{Pairings}
Drink: You don’t need anything. Maybe water.
Drink: You don’t need anything. Maybe water.
Song: Don’t Fuck Around with Love — Blenders
Activity: Listening to that song whilst eating these cookies: Greatest idea 2010!
Activity: Listening to that song whilst eating these cookies: Greatest idea 2010!
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