Carrot Cake Oatmeal Cookies Recipe!

If you put vegetables into cookies that makes them healthier right? :-) Well these Carrot Cake Oatmeal Cookies have fresh carrots in them so they must be good for you on some level…ok maybe not great for you but they taste Ah-mazing!

Carrot Cake Oatmeal Cookies 2

The combination of homemade cream cheese icing and fresh carrot cake oatmeal cookies is so dangerously good! These cookies did not last long in the house. I was passing them out to the neighbors and John’s co-workers in hopes of not eating the entire plate.

I love how easy these cookies are to make! They only take a few minutes to prep and they are ready for the oven.

Carrot Cake Oatmeal Cookies

Ingredients

Cookie Ingredients
1 pouch Betty Crocker Oatmeal Cookie Mix
1/2 cup butter or margarine, softened
1/2 cup grated carrots
1 tbsp water
1 tsp ground cinnamon
1 egg

Frosting ingredients
4 oz cream cheese, softened
1 tbsp butter or margarine, softened
1/2 tsp vanilla
1 1/2 cups powdered sugar

Directions
Heat oven to 375 degrees

1. Stir cookies ingredients in a large bowl until stiff dough forms
2. Drop by the spoonful on a ungreased cookie sheet
3. Bake 9-10 minutes until edges are golden brown, cool completely
4. Mix cream cheese, 1 tbsp butter, vanilla, powdered sugar in a small bowl until smooth
5. Spread over cookies
Store in the refrigerator

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1. Pineapple Angel Food Cake

2. Carrot Cake Oatmeal Cookies

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4. 2 ingredient Key Lime Fudge

5. 2 ingredient Lemon Bars

6. Raspberry Coffee Cake

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Carrot Cake Oatmeal Cookies

Carrot Cake Oatmeal Cookies Recipe!

Ingredients

  • Cookie Ingredients
  • 1 pouch Betty Crocker Oatmeal Cookie Mix
  • 1/2 cup butter or margarine, softened
  • 1/2 cup grated carrots
  • 1 tbsp water
  • 1 tsp ground cinnamon
  • 1 egg
  • Frosting ingredients
  • 4 oz cream cheese, softened
  • 1 tbsp butter or margarine, softened
  • 1/2 tsp vanilla
  • 1 1/2 cups powdered sugar

Instructions

  1. Stir cookies ingredients in a large bowl until stiff dough forms
  2. Drop by the spoonful on a ungreased cookie sheet
  3. Bake 9-10 minutes until edges are golden brown, cool completely
  4. Mix cream cheese, 1 tbsp butter, vanilla, powdered sugar in a small bowl until smooth
  5. Spread over cookies
http://www.tammileetips.com/2013/10/carrot-cake-oatmeal-cookies/

Recipe adapted from Betty Crocker Christmas Cookies 2009

Comments

  1. Laurie says

    They do indeed look yummy! Going to test these out on Sunday. Thanks so much for sharing. The picture is perfect as my mouth is watering just looking at them.

  2. Marissa says

    Do you think it would be okay to substitute zucchini for the carrots? if so, any tips or suggestions? I was asked to bring cookies for thanksgiving and am sorta clueless :(

Trackbacks

  1. […]  I haven’t made a batch for awhile but you can grab the recipe here and there is this one here.  They aren’t that different from each other but it is always good to have options.  The […]

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