Carrot Cake Cookies

These cookies are fast, easy, and delicious. They're slightly crunchy on the outside, but cakey and moist on the inside. The base is a cake mix and you only have to add a few extra ingredients, so you can whip these up in a hurry if you need to. These would be great with cream cheese frosting, but I chose to leave them unfrosted. Yum!

Carrot Cake Cookies
from: duncanhines.com
yield: approx. 4 dozen cookies

What To Do
1 box Duncan Hines Decadent Classic Carrot Cake Mix {comes with a pouch of carrots and raisins}
2 eggs,
1 stick {1/2 cup} butter or margarine, softened
1 cup hot tap water
1 cup oatmeal {I assumed this meant uncooked oats, so that's what I used.}
1/2 cup nuts, optional {I used walnuts.}

What To Do
1. Preheat oven to 350 degrees F.
2. Pour pouch of carrots and raisins into hot tap water. Let soak at least 5 minutes. Drain and squeeze out excess water.
3. Beat butter and cake mix. Add 2 eggs and beat. Mix in re-hydrated carrots and raisins. Mix in oats and nuts.
4. Drop heaping teaspoons onto lightly greased cookie sheets. Using a wet spoon, lightly press on cookies to flatten. {They will not spread a whole lot, although mine spread more than I expected after reading the original recipe. Also, the keeping the spoon wet helps to keep it from sticking to the batter.}
5. Bake for 12 minutes. Allow to cool slightly on cookie sheet. Remove to wire rack to finish cooling.
6. Frost once completely cool, if desired.