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Carrot Cake-Oatmeal Cookies

 132 Ratings
19 Comments
  • Prep Time 60 min
  • Total Time 1 hr 30 min
  • Servings 36
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Honorable Mention - Contest Recipe 2009! Mmm! Bite into cookies that remind you of eating carrot cake smothered in cream cheese frosting. They're made easily from a cookie mix.

Ingredients

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

Frosting

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

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.

Expert Tips

You can freeze these cookies tightly wrapped for up to two months.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
85mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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