Carrot Oatmeal Cookies With Cream Cheese Glaze

• FOR THE COOKIES:
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 cups Unsalted Butter, At Room Temperature
• 3/4 cups White Sugar
• 2 Tablespoons Brown Sugar
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• 1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Pumpkin Pie Spice
• 1-1/2 cup Grated Carrots
• 1 cup Rolled Oats
• 3/4 cups Chopped Pecans
• FOR THE GLAZE:
• 4 ounces, weight Cream Cheese, At Room Temperature
• 1/2 cups Powdered Sugar, Sifted
• 1 teaspoon Vanilla Extract
• 1 dash Salt
• 2 teaspoons Milk

1. For the cookies:
2. Preheat oven to 350u0b0F and line a cookie sheet with parchment paper.
3. 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.
4. Use a spoon to drop dough onto parchment-lined cookie sheet about 2 inches apart. Bake at 350u0b0F 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.
5. For the glaze:
6. 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.
7. Pipe a narrow squiggle of icing on each cookie or spread thinly with a knife.
8. Adapted from Baking Bites

allpurpose, baking soda, salt, unsalted butter, white sugar, brown sugar, egg, vanilla, ground cinnamon, pumpkin pie spice, carrots, rolled oats, pecans, weight cream cheese, powdered sugar, vanilla, salt, milk

Taken from tastykitchen.com/recipes/desserts/carrot-oatmeal-cookies-with-cream-cheese-glaze/ (may not work)