Semi-Homemade

This is a cookie recipe I have been wanting to try for some time now. I saw it in a magazine and it is made with a Duncan Hines Decadent Carrot Cake mix. I decided that today is the best day to make it since it is windy and snow/raining. Yum...

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Decadent Carrot Cake Cookies....

1 Box Duncan Hines Decadent Carrot Cake

2 Eggs

1/2 Cup Butter (1 stick softened)

1 cup hot tap water (used to hydrate carrots and raisins)

1 cup oatmeal

1/2 cup nuts (optional)

1 Container of Duncan Hines Cream cheese frosting

Preheat oven to 350

Hydrate carrots and raisins in 1 cup hot tap water. Allow to hydrate for 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 sheet. Press batter out slightly with back of spoon. (Cookies do not spread)

Bake for 12 minutes at 350.

Cool on cookie sheet and then transfer to wire rack to allow to cool completely.

Frost with Duncan Hines Cream Cheese Frosting and Enjoy.

Note: Good without frosting also.