Carrot Cake-Oatmeal Cookies

Carrot Cake-Oatmeal Cookies

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup butter or margarine, softened
1/2 cup grated carrots
1 tablespoon water
1 teaspoon ground cinnamon
1 egg Frosting
4 oz (half of 8-oz package) cream cheese, softened
1 tablespoon butter or margarine, softened
1/2 teaspoon vanilla1
1/2 cups powdered sugar
1/4 cup finely chopped nuts, if desired

Heat oven to 375°F.

In large bowl, stir cookie ingredients until stiff dough forms.

On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart. Bake 9 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.

In small bowl, mix cream cheese, 1 tablespoon butter, the vanilla and powdered sugar with spoon until smooth. Spread frosting over cookies. Sprinkle with nuts. Store tightly covered in refrigerator.