Categories: cookies

Ingredients

• 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

Directions

1. Heat oven to 375°F. In large bowl, stir cookie ingredients until stiff dough forms.

2. On parchment lined 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.

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