Carrot Cake-Oatmeal Cookies
Prep Time: 1 hour 0 min
Total Time: 1 hour 30 min
Cookies
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
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.
Source: Betty Crocker.com
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