• 1serving
  • 70minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12
MineralsCopper, Chromium, Calcium, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Cookies

  2. 2 packages (16 oz) Pillsbury® Ready to Bake!™ refrigerated oatmeal raisin cookies (24 cookies)

  3. 1/3 cup all-purpose flour

  4. 1 cup shredded carrots

  5. Filling

  6. 1 container (12 oz) cream cheese whipped ready-to-spread frosting

  7. 1 can (8 oz) crushed pineapple, well drained

Instructions Jump to Ingredients ↑

  1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.

  2. In large bowl, mix cookie dough, flour and carrots until well blended. Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets.

  3. Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.

  4. In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.

  5. High Altitude (3500-6500 ft)

  6. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Sandwich Cookie)

  7. Calories 460 (Calories from Fat 160),


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