Carrot Cake Oatmeal Cookies
A quick stir-in of grated carrots not only makes these easy drop cookies reminiscent of spicy carrot cake, it also adds sweetness and keeps these cakey cookies moist. A drizzle of cream cheese frosting on top finishes off these better-for-you goodies perfectly. Source: EatingWell.com, November 2017
Ingredients
Cookies
Cream Cheese Glaze (Optional)
Directions
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To prepare cookies: Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray.
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Whisk flour, baking powder, pumpkin pie spice and salt together in a medium bowl.
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Whisk brown sugar, butter, egg and vanilla together in a large bowl. Add the flour mixture, oats, carrots and raisins and stir with a wooden spoon until well combined. Drop level tablespoons of batter onto the prepared baking sheet, making 12 cookies per batch.
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Bake until the cookies are golden brown on the bottom, 12 to 14 minutes. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining batter.
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To prepare cream cheese glaze: If desired, combine cream cheese, confectioners' sugar and 1 tablespoon milk in a mini food processor; process until smooth, adding up to 1 tablespoon more milk, if needed, to achieve a thick glaze consistency. Drizzle the glaze over the cooled cookies.
Tips
To make ahead: Store unglazed cookies airtight at room temperature for up to 3 days; store glazed cookies in the refrigerator for up to 3 days.
Nutrition Facts
1/2 fat, 1/2 other carbohydrate, 1/2 starch