Mix It Up with Oatmeal Carrot Cake Cookie Sammies

Chef Ronnie Woo puts a tasty twist on a classic cookie that's sure to satisfy any sweet tooth. These fun and flavorful oatmeal carrot cake cookie sammies are perfect for any occasion!

Serves: Makes 12 cookies

Difficulty: Intermediate

Prep Time: 40-50 minutes (plus 2 hours cooling)

Cook time: 8-10 minutes

Ingredients for Carrot Cake Cookies:
1 cup of all-purpose flour
1/2 tsp. of baking soda
1 tsp of ground cinnamon
5-finger pinch of kosher salt
1/2 cup of butter, room temperature
1 cup of brown sugar, packed
1 egg
1 teaspoon of vanilla extract
1 1/2 cup of quick cooking oats
1 cup of carrots, grated

Ingredients for Vanilla Buttercream:
1/2 cup of unsalted butter, room temperature
1 1/2 cups of powdered sugar
1 tsp. of vanilla extract
1/2 tsp. of ground cinnamon
4-finger pinch of kosher salt

Steps for Carrot Cake Cookies:
1. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until creamed. Beat in the egg and vanilla extract until combined.
3. Slowly add the dry ingredient mixture and beat on medium speed, until just combined.
4. Using a spatula, fold in the oats and carrots. Wrap the dough in plastic wrap and chill for at least 2 hours.

Steps for Vanilla Buttercream:
1. In the bowl of a stand mixer fitted with the whisk attachment, whip the butter, powdered sugar, vanilla extract, ground cinnamon, and salt on medium speed, until light and fluffy. Set aside.
2. Preheat the oven to 375° F.
3. Roll the cookie dough into 2-inch balls and transfer to a parchment paper-lined baking sheet. Bake for 8-10 minutes, until golden brown on edges. Cool completely before assembling sandwiches.
4. When ready to assemble, add a tablespoon of the buttercream between two cooled cookies.


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