Carrot Cake-Oatmeal Cookies

 

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.