(makes about 2 dozen cookies)
½ pound (2 sticks) unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
¼ teaspoon salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoon ground cinnamon
1 cup rolled oats
1 cup sweetened shredded coconut
1 1/2 cups grated carrots
1 cup raisins
3/4 cup walnuts, chopped
2 cups cream cheese frosting
1. In the bowl of an standing mixer fitted with the paddle attachment, gently blend the butter, sugars, salt and vanilla on low speed until light and fluffy, about 5 minutes.
2. Add the eggs one at a time scraping down the bowl after each addition.
3. Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add to the butter mixture all at once and mix on low just until combined.
4. Stir in the oats, coconut, carrots, raisins, and walnuts by hand. Chill the dough until firm, at least 30 minutes.
5. While the dough is firming up, preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
6. Scoop the dough onto the prepared baking sheets using a #40 scoop (1 3/4 tablespoons) about 1½ inches apart.
7. Bake until the cookies are golden brown, about 12-15 minutes. Rotate and switch the baking sheets as necessary for even baking.
8. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
9. Use an offset spatula to spread a few tablespoons of frosting on half of the cooled cookies, then sandwich the cookies together.
10. Store the cookies in a single layer in an airtight container.
Formulation courtesy of The Culinary Institute of America