Ingredients:
- 1 box Carrot Cake Mix (Betty Crocker)
- ½ cup vegetable or canola oil
- 2 large Eggs, mix with whisk or fork before adding
- 1 cup finely shredded carrot (use mini box grater)
- 1 ½ cups small rolled oats
- ½ cup raisins and/or finely chopped walnuts (optional)
Directions:
- Preheat the oven to 350 F.
- In a medium-sized bowl, stir together the carrot cake mix, rolled oats, oil, eggs, and shredded carrot until it is mixed well. Fold in the raisins and/or walnut pieces.
- Drop the batter by heaping soup spoon-sized scoops onto parchment lined baking sheets, spacing them at least an inch apart. The batter will be sticky, so use your fingers to slide it off the spoon. Then gently form into rounded, dome shaped mounds.
- Bake for 9 – 11 minutes.
- Remove cookie sheet from the oven and place on wire rack for 5 minutes to set. After 5 minutes, remove cookies from sheet with spatula and place on wire rack until completely cooled.
Once the cookies are completely cooled, you can top or drizzle them with a cream cheese glaze. Click here for recipe: Cream Cheese Glaze
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