Carrot Cake Cookies

I'm warming you guys up with one of the many recipes I made over the past few weeks and have just failed to compile into a post..until now of course.  These are my CARROT CAKE COOKIES. I reached for my go-to, never-fail cookie recipe to act as the base for these cookies, and I made a few simple alterations; chopped carrots.  They are like portable carrot cakes.Ingredients:

• 1 cup of light brown sugar

• 3/4 cups of granulated sugar

• 1 cup of unsalted butter (softened)

• 2 large eggs

• 2 and 1/2 cups of flour

• 1 teaspoon of baking soda

• 1/4 teaspoon of salt

• 3/4 tablespoon cinnamon

• 1/2 teaspoon allspice

• 1/8 teaspoon nutmeg

• 1 tablespoon Karo Syrup

• 1 1/2 cups chopped carrots

• 1 cup chopped pecans

I folded it all together and refrigerated the dough for at least 24 hours.

Preheat the oven to 375 degrees F and lined a cookie sheet with parchment paper.  Spoon cookie dough at a time using a large ice cream scoop.  Make sure there is enough space between each cookie because they will spread. Bake the cookies for 18-20 minutes or until they are crispy on the outside but just barely cooked in the center. 

SERVE!