Carrot Cake-Oatmeal Cookies
Recipe from Betty Crocker

Honorable Mention - Contest Recipe 2009! Mmm! Bite into cookies that remind you of eating carrot cake smothered in cream cheese frosting. They're made easily from a cookie mix.


Carrot Cake-Oatmeal Cookies

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Servings: 3 dozen cookies
Prep Time: 1 hr
Total Time: 1 hr 30 mins
Related Categories: Carrot Cake, Cookies, Oatmeal Cookies
 
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Ingredients
  •  
    Cookies
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  • 1 
    pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
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  • 1/2  cup
    butter or margarine, softened
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  • 1/2   cup
    grated carrots
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  • 1   tablespoon
    water
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  • 1   teaspoon
    ground cinnamon
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  • 1 
    egg
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  •  
    Frosting
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  • 4   oz (half of 8-oz package)
    cream cheese, softened
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  • 1   tablespoon
    butter or margarine, softened
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  • 1/2   teaspoon
    vanilla
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  • 1 1/2   cups
    powdered sugar
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  • 1/4   cup
    finely chopped nuts, if desired
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Directions
1.
Heat oven to 375 degrees 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.
Nutrition information
Calories 110 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 85mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 10g); Protein 1g. Daily Values: Vitamin A 8%; Vitamin C 0%; Calcium 0%; Iron 0%. Exchanges: 0 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 Fat. Carbohydrate Choices: 1. Percent Daily Values are based on a 2,000 calorie diet
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