For the Cookies

Preheat your oven to 350 degrees F. Line large baking sheets with parchment paper. Set aside.

Brown the butter for the cookies. Cut the butter up into small pieces and place in a skillet. Over medium heat, melt the butter, stirring continuously. Once all the butter has melted, it will begin to foam. Continue stirring for 5-10 minutes. The butter will begin to brown and you will see brown specks on the bottom of the pan. It will also give off a nutty aroma. Once browned, remove the butter from the heat and let cool for about 10 minutes. You can speed this process up by sticking it in the fridge.

In the bowl of your handheld or stand mixer, fitted with the whisk attachment, whisk the slightly cooled butter and sugars together on high speed until light and fluffy.

Add the egg and vanilla. Mix well, scraping down the sides of the bowl so all is combined.

In a medium size bowl, whisk together the all purpose flour, oats, baking soda, cinnamon, nutmeg, ginger and salt.

With the mixer on low speed, add the dry ingredients to wet and mix until combined.

Pat out any excess moisture in the carrots. You can use a paper towel or cloth and press down on the carrots. I find it easiest to do this right in the measuring cup. The carrots should reduce down in volume by half.

Add the shredded carrots and coconut. Mix until combined.

Using a cookie scoop, scoop the dough (about 11/2 tablespoons) and place on prepared baking sheets, spacing 2 inches apart.

Bake for about 8-9 minutes.

Let cool on baking sheet for 5-10 minutes before transferring cookies to a wire rack to cool completely.

For the Cream Cheese Buttercream

In the bowl of your handheld or stand mixer, fitted with the paddle attachment, beat the butter and cream cheese together on high speed until smooth.

With the mixer on low speed, slowly add the powdered sugar and beat until combined.

Add the vanilla and heavy cream and beat on high until light and fluffy.

Assembly

Once the cookies have cooled, spread or pipe the cream cheese frosting onto the bottom of one cookie and sandwich another one on top. Repeat with the rest of the cookies!

This recipe makes more buttercream than you will need for the cookie sandwiches. I wanted there to be enough whether you were piping it on the cookies or spreading. I find when you are piping, you usually use more. You can keep any extra in the fridge for about 2 weeks.