CARROT CAKE-OATMEAL COOKIES

Carrot Cake-Oatmeal Cookies image

Provided by By Cheri Liefeld

Categories Dessert

Time 1h30m

Yield 36

Number Of Ingredients 11

1 pouch Betty Crocker™ oatmeal cookie mix
1/2 cup applesauce
1/2 cup grated carrot
1 tablespoon water
1 teaspoon ground cinnamon
1/4 cup fat-free egg product
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1 tablespoon light butter with canola oil, softened
1 teaspoon vanilla
1 1/2 cups powdered sugar
1/4 cup finely chopped nuts, if desired

Steps:

Heat oven to 375°F. 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 all frosting ingredients, except nuts, with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.