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Carrot Cake-Oatmeal Cookies

Carrot Cake-Oatmeal Cookies
  • Prep 60 min
  • Total 1 hr 30 min
  • Servings 36
Mmm! Bite into cookies that remind you of eating carrot cake smothered in cream cheese frosting. They're made easily from a cookie mix.
September 21, 2010

Ingredients

  • 1 pouch Betty Crocker* Oatmeal Cookie Mix
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1/2 cup (125 mL) grated carrots
  • 1 tbsp (15 mL) water
  • 1 tsp (5 mL) ground cinnamon
  • 1 egg

  • 1/2 pkg (250 g) cream cheese, softened
  • 1 tbsp (15 mL) butter or margarine, softened
  • 1/2 tsp (2 mL) vanilla
  • 1 1/2 cups (375 mL) icing sugar
  • 1/4 cup (50 mL) finely chopped nuts, if desired

Steps

  • 1
    Heat oven to 375ºF. In large bowl, stir cookie ingredients until stiff dough forms.
  • 2
    On ungreased baking 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 baking sheets to cooling racks. Cool completely, about 30 minutes.
  • 4
    In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and icing sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.

  • Did You Know?: You can freeze these cookies tightly wrapped for up to two months.

No nutrition information available for this recipe
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