1 Cup finely grated carrots (3 medium sized)

1 1/2 cups old fashioned oats

1 cup finely chopped pecans or walnuts

1 cup unsalted butter, softened

1 1/2 cups light brown sugar

1/2 cup sugar

2 eggs

3 teaspoons vanilla extract

2 1/2 cups all-purpose flour + 1/2 cup for rolling

1 teaspoon baking soda

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

Line cookie sheets with parchment paper. Preheat the oven to 350 degrees.

In a medium bowl combine the flour, baking soda, cinnamon, ginger and salt. Whisk together well and set aside.

In a large bowl beat the butter, brown sugar and sugar for 3-5 minutes or until light and fluffy. Beat in eggs one at a time and then the vanilla. I used an electric mixer with the paddle attachment.

Gradually add in the dry ingredients. Beat just until combined.

Using a spoon, mix in the carrots, oats and pecans.

In a small bowl add the extra flour. Using a 1 1/2 tablespoon scoop, scoop dough. Flour your hands and roll each scoop in a ball. This is important. In the prepared pan space each ball about two inches apart. Flatten each ball into a two-inch disk.

Bake for 11-12 minutes. Let cool in the pan for 5 minutes then completely cool on wire racks. Store in an airtight container.

OPT:

To make sandwich cookies use a filling. There’s several you can use, one with marshmallow cream or the one below. If using the one below you need to refrigerate them.

SOUR CREAM BUTTERCREAM

1/2 cup unsalted butter, softened

1/2 cup sour cream, divided

1/2 teaspoon vanilla

1/4 teaspoon salt

3 cups powdered sugar, divided

Using an electric mixer and the paddle attachment beat Butter till smooth. Add 1/4 cup sour cream, vanilla and salt and beat well. Add 1 1/2 cups powdered sugar and beat again. Add remaining sour cream and powdered sugar and beat until smooth.