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Carrot Cake-Oatmeal Cookies

  • 3minutes
  • 3calories

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Source: www.bhg.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pouch (1 lb 1 1/2 oz) Betty Crocker® oatmeal cookie mix

  2. 1/2 cup butter or margarine, softened

  3. 1/2 cup grated carrots

  4. 1 tablespoon grated carrots

  5. 1 teaspoon ground cinnamon

  6. 1 egg

  7. 4 oz (half of 8-oz package) cream cheese, softened

  8. 1 tablespoon butter or margarine, softened

  9. 1/2 teaspoon vanilla

  10. 1 1/2 cups powdered sugar

  11. 1/4 cup finely chopped nuts, if desired

Instructions Jump to Ingredients ↑

  1. Directions 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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