1 cup of lightly packed brown sugar
1 cup of granulated sugar
1/2 lb, or 2 sticks of unsalted cannabis butter at room temperature
2 large eggs at room temperature
1 teaspoon of pure vanilla extract
2 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt
1 1/2 teaspoons of pumpkin pie spice
2 cups of old-fashioned rolled oats
1 1/2 cups of finely grated carrots, about 3 large carrots
Container of Cream Cheese Frosting
Preheat oven to 350 degrees. Place Silpat baking mats or parchment paper on two baking sheets and set aside.
Mix together sugar and butter then beat until light and fluffy, about 3-4 minutes. Mix in eggs and vanilla and beat at medium speed until well mixed.
In a large bowl, combine flour, baking soda, baking powder, salt and pumping pie spice and mix until a smooth consistency.
Add flour to the butter mixture and mix on low speed until well blended. Mix in oats and carrots, chill dough in refrigerator until firm for at least an hour.
With a 1/2 ounce ice-cream scoop, scoop dough onto baking sheets leaving about 2 inches between each one. Place in oven and bake until brown and crispy, rotating pan halfway through baking to make sure browning is even, around 12-14 minutes. Cool completely then spread cream cheese filling in between two cookies to make the sandwich.