I swear I can eat these cookies all day! The filling is the best

1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 cup grated carrots
1/2 cup rolled oats
1/2 cup shredded coconut
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add the egg and 1 teaspoon of vanilla extract, mixing until well combined.

4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

5. Gradually mix the dry ingredients into the wet ingredients until just combined.

6. Fold in the grated carrots, rolled oats, and shredded coconut.

7. In a separate small bowl, beat the cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.

8. Roll the dough into 1-tablespoon sized balls and place them on the prepared baking sheets, flattening each ball slightly.

9. Use a spoon to create a small indentation in the center of each cookie dough ball.

10. Place a small dollop of the cream cheese mixture into each indentation.

11. Bake in the preheated oven for 12-15 minutes, or until the edges are golden and the cream cheese filling is set.

12. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.