Go Back
Mrs.B

Carrot Pineapple and Oatmeal Sandwich Cookies

A chewy carrot-infused cookie that taste like a slice of Carrot Cake.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 1 cup of butter softened
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 eggs
  • 2 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoons cinnamon
  • 2 cups rolled oats
  • 1½ cups finely grated carrots (I blended to breakdown into smaller pieces)
  • 1/2 cup of dried pineapples diced.
Cream Cheese Filling
  • 8 ounces cream cheese softened
  • ½ cup butter softened
  • 2 teaspoons vanilla
  • 3 cups powdered sugar

Method
 

  1. Beat sugars and butter until fluffy. Add eggs and vanilla and continue beating.
  2. In a separate bowl mix together flour, baking soda, baking powder, salt, and cinnamon.
  3. Add dry mixture to wet mixture and combine until blended.
  4. Stir in rolled oats, and carrots.
  5. Chill dough covered in a refrigerator for an hour.
  6. While the dough chills, preheat the oven to 350 degrees, and line your cookie sheet with parchment paper.
  7. Scoop out tablespoon sized balls of dough onto prepared cookie sheets (leave a 2 inch gap between cookies.)
  8. Bake for 12-15 minutes, until cookies have browned.
  9. Cool cookies on a cooling rack.
  10. Whip 8 ounces of softened cream cheese until fluffy in texture.
  11. Add butter and 2 teaspoons vanilla then cream the mixture together.
  12. Gradually add powdered sugar until filling is desired sweetness and consistency.
  13. Use a ziplock bag, with the corner cut, to pipe the middle of the cooled cookies with cream cheese filling, and form a sandwich.

Notes

Store cookies in an air tight container in the refrigerator.
Add raisins, nuts, or other dried fruits.