Carrot Cake Cookies
Carrot Cake Cookies
- 2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons buttery spread
- 2 tablespoons cream cheese, softened
- 1 1/4 cups firmly packed light brown sugar
- 1 large egg
- 1/3 cup low-fat vanilla yogurt
- 1 cup raisins
- 1/2 cup shredded carrot (about 1 large carrot)
Combine oats, flour, baking soda and salt in medium bowl; set aside.
Beat buttery spread, cream cheese and brown sugar in large bowl until creamy, about 3 minutes. Beat in egg, yogurt and vanilla until blended. Gradually beat in oat mixture just until blended. Stir in raisins and carrot.
Turn dough onto waxed paper and form into four 7-inch long logs. Wrap tightly and freeze for 2 hours or until firm.
Preheat oven to 375. Slice off four 1-inch rounds from log, then refreeze remaining dough until ready to bake. Arrange frozen cookie slices on baking sheet. Let stand 10 minutes. Bake 8 minutes or until edges are golden and centers are set. Cool 2 minutes on wire rack; remove from sheet and cool completely.
