CarOat Cookies

I was looking for a carrot cookie recipe and there aren't very many out there. So I decided to come up with my own. After a few months of adjusting and testing several variations, I am finally happy with this recipe and ready to share!
Adapted from a soft sandwich cookie recipe from Comfort of Cooking and the New York Levain chocolate chip recipe.

1 cup all-purpose flour

1 tsp baking soda
1/8 tsp salt

1 tsp cornstarch 
1/2 tsp ground ginger
1/4 tsp ground nutmeg

1/2 tsp vanilla extract 
1/2 tsp cinnamon plus an extra sprinkle
1/2 cup butter, cold and cut in cubes
1/3 cup + 2 tbsp granulated sugar
1/3 cup + 2 tbsp brown sugar
1 medium egg
1/2 cup ground almonds or almond meal
1 cup carrots, shredded in a food processor
1 cup oats 

Pre-heat oven at 400 F

In a large mixing bowl, beat butter and 2 sugars until smooth, about 4 min. Add egg and vanilla and beat until combined.

Sift the flour, corn starch and baking soda into a medium bowl. Add the salt, ginger, nutmeg and cinnamon and mix together. Pour this slowly into the large bowl and stir, until just combined. Add the almonds, oats and carrots. Chill the dough in the fridge for 1 hour before baking.

Place a tablespoon of dough on a silicone baking sheet about an inch apart. Bake for 12 min until they are brown and crispy around the edges.

For large cookies, split the dough in 6 parts and bake for 20 min, until brown on top.