Carrot Cake Cookies

Delicious Carrot Cake Cookies made from Duncan Hines Decadent Carrot Cake Mix are perfect for any occasion.

Preheat oven to 350°.
Hydrate the carrots and raisins in 1 cup hot tap water. Allow to hydrate for a minimum of 5 minutes. Drain and squeeze out excess water.
Beat butter and cake mix, add the two eggs. Add drained carrots and raisins to batter. Mix in the 1 cup of oatmeal and nuts (if desired).
Spoon heaping teaspoons of batter onto lightly greased cookie sheets. Press batter out slightly with back of spoon. (cookies do not spread)
Bake for 12 minutes at 350°.
Cool on cookie sheets and then transfer to wire rack and allow to cool completely.
Frost with Duncan Hines Cream Cheese Frosting and enjoy.
Note: Good without frosting too.

	Reviewed by: Lirian Posted: Thu November 19, 2009 Rating:
	Hi, this is for babybaker...I ommitted the raisins, and used butterscotch chips instead. No one in my house will eat raisins in cookies. I took out the nuts and split my batter, so that 1/2 had them and the other didn't - also added 1/2 tsp of vanilla and fresh rum to the whole batch and about a 1/2 tsp of cake spice. I played with it alot after making it the shown way. :-D flag

	Reviewed by: babybaker Posted: Mon November 16, 2009 Rating:
	I want to make these cookies for my family, and I was thinking about adding white chocolate chips in place of both the nuts and frosting. I was wondering if anyone had tried this and how they turned out. Ignore my rating I just did it because it is required; I have not yet made these cookies. flag

	Reviewed by: NoahJosh&I Posted: Mon November 16, 2009 Rating:
	I just made these cookies with my 2 sons and they are wonderful! It's hard to believe that something so easy can taste so good! I will definitely be adding this recipe to my favorites in my recipe box! flag