Carrot Cake Cookies - good for heart
 Carrot Cake Cookies: Ingredients
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2 cups quick or old-fashioned oats
1-1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
4 Tbsp. Promise® Buttery Spread
2 Tbsp. Neufchatel or 1/3 less fat cream cheese, softened
1-1/4 cups firmly packed light brown sugar
1 large egg
1/3 cup lowfat vanilla yogurt
1 tsp. vanilla extract
1 cup raisins
1/2 cup shredded carrot (about 1 large carrot)
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Directions
Combine oats, flour, baking soda and salt in medium bowl; set aside.
Beat Promise® Buttery Spread, cream cheese and brown sugar in large bowl with electric mixer 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 2 hours or until firm.
Preheat oven to 375°. For 2 servings, 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.
TIP: Need more cookies? Slice, then bake as many as you need using the above directions.
Nutrition Information per 2 cookies
- Calories 120
- Calories From Fat 20
- Saturated Fat 0.5g
- Trans Fat 0g
- Total Fat 2g
- Cholesterol 10mg
- Sodium 150mg
- Total Carbohydrates 24g
- Dietary Fiber 1g
- Sugars 14g
- Protein 2g
- Vitamin A 8%
- Vitamin C 0%
- Calcium 2%
- Iron 6%
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