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| 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 |
|
| 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. |
|
| You can freeze these cookies tightly wrapped for up to two months. |
Nutrition Information:
110 ( 40); 4 1/2g ( 2 1/2g, 0g); 15mg; 85mg; 16g ( 0g, 10g); 1g 8%; 0%; 0%; 0% 1 ; 0 ; 1 1