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    Carrot Cake Oatmeal Cookies


    Source of Recipe


    Betty Crocker

    Recipe Link: http://www.bettycrocker.com/recipes.aspx/carrot-cake-oatmeal-cookies?WT.dcsvid=MjA5NjcxMTEyNwS2&rvrin=DD662A7C-2183-DC11-920E-00110A5B41E6&WT.mc_id=Newsletter_BettyCrocker_08_06_2009

    List of Ingredients




    1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
    1/2 cup butter or margarine, softened
    1/2 cup grated carrots
    1 tablespoon water
    1 teaspoon ground cinnamon
    1 egg

    Frosting
    4 oz (half of 8-oz package) cream cheese, softened
    1 tablespoon butter or margarine, softened
    1/2 teaspoon vanilla
    1 1/2 cups powdered sugar
    1/4 cup finely chopped nuts, if desired

    Recipe



    1. Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.

    2. On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.

    3. Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

    4. In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.

 

 

 

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