Carrot Cake-Oatmeal Cookies

COOKIES:

1 pouch (1 lb. 1.5 oz) oatmeal cookie mix

1/2 cup butter, softened

1/2 cup grated carrots

1 Tbsp water

1 tsp ground cinnamon

1 egg

FROSTING:

4 oz cream cheese, softened

1 Tbsp butter, softened

1/2 tsp vanilla

1 1/2 cups powdered sugar

1/4 cup finely chopped nuts, if desired

1. Heat oven to 375 F. In a 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 11 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 a small bowl, mix cream cheese, 1 tbsp butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.