Carrot Cake Cookies

 

As part of the Foodbuzz Tastemaker Program and Duncan Hines, I received coupons to try out some of their products that I have always loved. This carrot cake mix is definitely “decadent” and I love that it has carrots and raisins included for added texture and nutrition.  I decided to give the recipe on the back of the box for “Carrot Cake Cookies” a try and used their vanilla glaze as the frosting – turned out delicious and full of flavor! Thank you Foodbuzz Tastemaker Program and Duncan Hines for the coupons to share with family and friends as well.

Ingredients

(ignore the oil)

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  • 1 box Duncan Hines Decadent Carrot Cake Mix
  • 2 eggs
  • 1/2 cup butter (1/2 stick softened)
  • 1 cup hot tap water (used to hydrate the carrots and raisins that are included in the box)
  • 1 cup dry oats
  • 1 bottle Duncan Hines Vanilla amazing glaze

Directions

1) Preheat oven to 350 degrees F.

2) 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.

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3) Beat butter and cake mix, add the two eggs.

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4) Add 1 cup oatmeal and drained carrots and raisins to batter.

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5) Spoon heaping teaspoons of batter onto lightly greased cookie sheets (or Silpats) and flatten out batter with back of spoon.

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6) Bake for 12 minutes at 350 degrees F. Cool completely.

7) Follow instructions on bottle of glaze and pour onto cooled cookies.

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The glaze will set on the cookies. I put mine in the fridge for 30 minutes.

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Enjoy!

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