yummy!

Source: pillsbury.com via Renee on

INGREDIENTS:
Cookies: 2packages (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal raisin cookies (24 cookies)
1/3cup all-purpose flour
1cup shredded carrots

FILLING: 1container (12 oz) cream cheese whipped
1can (8 oz) crushed pineapple, well drained

DIRECTIONS:
1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. 2 In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets. 3 Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes. 4 In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.

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