These amazing oatmeal sandwich cookies taste delicious for big and small people alike. Mason devoured his almost immediately. Then his dad devoured two. And they didn't even know they were eating vegetables...
They also make a great post-nap snack.
1/2 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 tsp. non-aluminum baking powder
1/2 tsp baking soda
1 tsp. pumpkin pie spice
1/4 tsp. salt
1/2 cup organic canola oil
1/2 cup packed organic, brown sugar
1/4 cup organic granulated sugar
1 cup old fashioned rolled oats
1 cup or 2 medium finely shredded carrots
1/2 cup raisins
6 oz organic cream cheese, softened
1 Tbs. pure maple syrup
1. Preheat over to 350 degrees. Line two cookie sheets with parchment paper.
2. In a small bowl mix flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
3. In a large bowl combine oil, sugars, egg, oats, carrots and raisins. Mix. Add flour mixture. Mix.
4. Drop dough two inches apart on prepared cookie sheets. Bake for 10 to 12 minutes or until cookies begin to brown. Don't over bake! Let stand for one minute on cookie sheet and transfer to wire rack to cool.
5. In a small bowl mix cream cheese and maple syrup. Spread onto cooled cookie and top with another cookie. Chill cream cheese cookie sandwich and devour within three days.
