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1
Heat oven to 350F.
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2
Line 2 baking sheets with parchment paper, and set aside.
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3
In the bowl with an electric mixer, combine the sugars and butter; beat until light and fluffy, about 2 minutes.
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4
Add the eggs and vanilla, and beat on medium speed until well combined.
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5
In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
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6
Gradually add flour to butter mixture; mix on a low speed until just blended.
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7
Mix in oats, carrots, and raisins.
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8
Chill dough in refrigerator for 30 minutes.
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9
Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
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10
Transfer to oven, and bake until browned and crisped, 10 to 12 minutes, rotating pan halfway through baking to ensure even color.
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11
Transfer to a wire rack to cool.
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12
Repeat baking process with remaining dough.
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13
Once cooled completely, spread with an offset spatula about 2 teaspoons of cream-cheese filling onto a cookie.
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14
Sandwich together with a second cookie.
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15
Store in an airtight container for up to 3 days in the refrigerator.
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16
CREAM-CHEESE FILLING: Place the cream cheese in a medium mixing bowl.
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17
Using a rubber spatula, soften the cream cheese.
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18
Gradually add the butter, and continue beating until smooth and well blended.
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19
Sift in the confectioners' sugar, and continue beating until smooth.
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20
Add vanilla, and stir to combine.
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21
(Makes about 2 cups).
