1 cup firmly packed brown sugar
3/4 cup butter flavored shortening
1/2 cup sugar
1/3 cup molasses
1 tsp ground cinnamon
1 cup cooked masted carrots, cooled
2 cups all-purpose flour
2 cups oats (quick, old-fashioned, uncooked)
1 tsp baking soda
1/2 cup chopped walnuts
1/2 cup raisins
1/4-1/2 cup container cream cheese cake frosting
Heat oven to 350 degrees. Grease baking sheet with shortening. Place sheets of foil or wire racks on counter top.
For cookies, combine brown sugar, shortening, molasses, egg and cinnamon in large bowl. Beat at medium speed with an electric mixer until well blended. Beat in carrots.
Combine flour, oats and baking soda. Add gradually to creamed mixture at low speed. Beat until well combined. Stir in nuts and raisin. Drop by teaspoonfuls 2 inches apart onto prepared baking sheets.
Bake at 350 degrees for 11-13 minutes or until light brown around edges and center is just set. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil or wire racks, cool completely
For drizzle (if used), place frosting in heavy resealable plastic sandwich bag. Cut tiny tip off corner of bag. Squeeze out to drizzle over the cookies.
Makes about 4 dozen cookies