Sunday Sweets: Carrot Cake Cookie Ice Cream Sandwich

Continuing on our delicious journey of making the most lovely little ice cream sandwich combos, this week we made carrot cake cookies for Easter. They were soft and reminiscent of oatmeal raisin and combined with the vanilla bean ice cream, amazing.

What you'll need:
- 1/2 lb butter
-1 c. packed brown sugar
-1 c. sugar
-1/4 tsp salt
-1 tsp vanilla
-2 eggs
-2 c. flour
-1 tsp baking soda
-1 tsp baking powder
-1 1/4 tsp cinnamon
-1 c. rolled oats
-1 c. shredded coconut
-1 1/2 c. grated carrots
-1 c. raisins
-Vanilla bean ice cream

1. Cream butter, vanilla & sugar.
2. Add eggs 1 at a time.
3. Sift salt, flour, cinnamon, baking soda & baking powder, and add to wet ingredients.
4. Stir in oats, coconut, carrots and raisins by hand and mix until just combined.
5. Chill for 30 minutes.
6. Preheat oven to 350* & grease your cookie sheet.
7. Bake 12 to 15 minutes.
8. Let cool 5 minutes before removing from cookie sheet.
9. Once cookies have thoroughly cooled, top with scoop of ice cream and lightly press second cookie on top.
(side note: my impatience encouraged me to take the chilling dough out after 15 minutes...DON'T do that. Let it chill the full 30. It's why my cookies all drooped into one.)

 Enjoy!
xxSamantha