Ingredients
1-1/4 cups butter, softened, divided1 cup packed brown sugar2 large eggs1 teaspoon vanilla extract, divided 1-1/2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon salt2 cups shredded carrots2 cups granola with fruit and nuts1 cup cornflakes2 tablespoons sugar1 package (8 ounces) cream cheese, softened1/4 teaspoon ground cinnamon1 cup confectioners’ sugar
Preparation
Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes.
Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.
