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Carrot Cake-Oatmeal Cookies Recipe


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     Carrot Cake-Oatmeal Cookies

Category   Breakfast - Brunch
Sub Category   None
Servings   2 doz cookies

1 pouch (1lb 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 pkg) 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

Heat over to 375 degrees. In large bowl stir cookie ingredients until stiff dough forms.
On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
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.
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.

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