Carrot Cake Cookies

Carrot Cake 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.