Carrot Cake Pudding Cookies

• Vegetarian

• Produce

  • 1 1/4 cup Carrot
  • 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 2 cup Oats, quick-cooking

• Baking & Spices

  • 1 1/3 cup All-purpose flour
  • 1/2 tsp Allspice
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, light
  • 1 tbsp Cinnamon, ground
  • 1/2 cup Granulated sugar
  • 2 cup Powdered sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla, pure

• Nuts & Seeds

  • 1/2 cup Pecans or walnuts, toasted

• Dairy

  • 1 1/4 cup Butter
  • 8 oz Cream cheese

• Desserts

  • 1/2 cup English toffee bits
  • 1 3.4] oz box Vanilla instant pudding

Found on melissassouthernstylekitchen.com

Description

Ingredients

• Cookies:
• 1⅓ cup all purpose flour
• 2 cup quick cooking oats
• 1 [3.4] oz box vanilla instant pudding
• 1 Tbsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp allspice
• 1 tsp baking soda
• ½ tsp salt
• 1 cup [2 sticks] butter, softened
• ¾ cup light brown sugar
• ½ cup granulated sugar
• 1 tsp pure vanilla extract
• 2 large eggs
• 1¼ cup finely shredded carrot
• ½ cup English toffee bits
• ½ cup toasted pecans or walnuts
• Frosting:
• 8 oz cream cheese, softened
• 4 Tbsp butter, softened
• 2 cup powdered sugar
• 1 tsp pure vanilla

Directions

• Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
• Sift together the all purpose flour, oats, vanilla pudding, cinnamon, ginger, allspice, baking soda and salt. [Tip: 1 Tbsp Pumpkin Pie spice may be substituted for the cinnamon, ginger and allspice]
• In the bowl of a stand mixer, cream together the softened butter, brown sugar, granulated sugar and vanilla. Whip for 2-3 minutes until creamy.
• Add the eggs one at a time beating well after each addition.
• Add the sifted dry ingredients mixing until fully moistened, the dough is thick.
• Add the carrots, toffee bits and nuts by hand.
• Use a 2 oz ice cream scoop to divide the dough. Place at least 2 inches apart to allow for spreading.
• Bake for 18 minutes until golden.
• Cool on a cooling rack and frost if desired.
• Frosting: Cream together cream cheese, butter, powdered sugar and vanilla. Whip for 2-3 minutes until light and fluffy.
• Frost the cookies and garnish with 1 pecan half.