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Carrot cake in a cookie!
For the cookies:
Preheat oven to 350°F and line a cookie sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt and set aside. In a large bowl, cream together butter, white sugar, brown sugar, and egg with the back of a spoon until thoroughly combined and creamy. Add vanilla extract, dry ingredients, cinnamon, pumpkin pie spice, carrots, oats, and pecans and mix just until dry ingredients are all moistened.
Use a spoon to drop dough onto parchment-lined cookie sheet about 2 inches apart. Bake at 350°F for 13-15 minutes. Remove from oven when tops begin to brown but still look slightly gooey. Let rest on cookie sheet for 2-3 minutes, then remove to cooling rack. While cookies cool, prepare glaze.
For the glaze:
Beat cream cheese for 2-3 minutes or until cream cheese is smooth and fluffy. Add powdered sugar, vanilla, and salt and beat until smooth. Add milk 1 teaspoon at a time to desired consistency.
Pipe a narrow squiggle of icing on each cookie or spread thinly with a knife.
Adapted from Baking Bites
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!