Whew cookies, it’s been all go around here for the last few weeks. Planes, trains and automobiles...and there’s no end in sight.
We’ve barely had time to breathe! Or to sleep! Or to watch all the new Bravo shows we’ve recorded!
But baking? There’s always time for baking. Especially when we’re baking with a specific purpose in mind. All this to-ing and fro-ing made us positively ravenous (well, more ravenous than we usually are at least).
We needed a travel friendly treat. Something portable. And TSA approved. And healthy.
Er, well…2 out of 3 ain’t bad, right!? How about we aim for healthy-ish? Like we’ll add carrots and raisins (ignore the butter, sugar and cream cheese for the moment). Surely any cookie with carrots and raisins is lots better for us than any other airport food.
Like a Cinnabon or something.
And also, are Cinnabon’s now exclusively in airports? When was the last time you saw a Cinnabon and you weren’t in an airport?
Not that we aren't fans…the sugary aroma wafting through the terminal pretty much lulls us into a state of semi-consciousness…which is probably the only reason why we don’t go completely postal when they announce that our flight is delayed for the seventh time.
And if we’re not near a Cinnabon, we have these little cookie sandwiches to keep ourselves sane.
Orange cream cheese filling sandwiched between 2 cake-like carrot cookies. And yes, we fully acknowledge that cookie sandwiches are just a politically correct way to eat 2 cookies at once.
Not that we’re complaining. Especially when that flight gets delayed yet again and we reach for cookie number 3…
Carrot Cookie Sandwiches with Orange Cream Cheese Filling
Makes 14 sandwiches
Adapted from The Craft of Baking
3/4 cup old-fashioned rolled oats
1 cup unbleached flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dark brown sugar, packed
1/4 cup sugar
1/2 teaspoon pure vanilla extract
1 large egg
3/4 cup roughly grated carrots (about 2 medium carrots)
1/4 cup raisins
8 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
Zest of 1 orange
2 tablespoons sugar
1/4 teaspoon salt
Preheat the oven to 350 F. Line two baking sheets with parchment and set aside.
Grind the oats in a food processor until they are fine. In a bowl, mix together the oat flour, flour, cinnamon, nutmeg, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar and sugar on medium speed until blended. Add the egg and vanilla and mix until incorporated. With the mixer on low add half of the dry ingredients and mix until blended. Add the remaining dry ingredients and stir until just incorporated. Fold in the carrots and raisins.
Drop rounded tablespoon sized mounds onto your baking sheets about an inch apart. Bake until the cookies are golden brown and spring back when gently touched in the center, about 11-14 minutes. Cool cookies on wire racks completely before filling.
To make the filling, in the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, orange zest, sugar and salt on medium speed until fluffy.
Use a small knife to spread a tablespoon (or more!) of the filling over the flat side of half of the cookies. Sandwich together with the remaining cookies.
Cookies will keep in an airtight container for 2 days.