CARROT CAKE COOKIES

1 C packed light brown sugar

1 C sugar

2 sticks softened, unsalted butter

2 large eggs at room temperature

1 t vanilla

2 C flour

1 t baking soda

1 t baking powder

1/4 t salt

1 t cinnamon

1/2 t nutmeg

1/2 t ginger

2 C oatmeal

1 1/2 C finely grated carrots

Cream cheese frosting

Pre-heat oven to 350 degrees and line two baking sheets with parchment paper or Silpat mats.  In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, about 4 minutes.  Add eggs and vanilla and beat on medium speed until well combined.  In a large bowl, sift together the flour, soda, powder, salt, cinnamon, nutmeg, and ginger; stir to combine.  Gradually add flour to butter mixture and mix on low speed until just blended.  Mix in carrots and oatmeal.  Chill in fridge at least 1 hour.  Using a 1/2 ounce ice cream scoop, scoop dough onto prepared sheets, leaving 2 inches between cookies.  Transfer to oven and bake until browned, rotating pan halfway through baking; about 12-15 minutes.  Transfer to a wire rack to cool.  Once cooled completely, frost bottom of cookie with cream cheese frosting and then place another cookie on bottom, making a sandwich.