INGREDIENTS
Cookies:
1 1/3 cups
all purpose flour
2 cups
quick cooking oats
1
[3.4] oz box vanilla instant pudding
1 tbsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
allspice
1 tsp
baking soda
1/2 tsp
salt
1 cup
[2 sticks] butter (softened)
3/4 cup
light brown sugar
1/2 cup
granulated sugar
1 tsp
pure vanilla extract
2
large eggs
1 1/4 cups
finely shredded carrot
1/2 cup
English toffee bits
1/2 cup
toasted pecans or walnuts
Frosting:
8 oz
cream cheese (softened)
4 tbsp
butter (softened)
2 cups
powdered sugar
1 tsp
pure vanilla