Rudolph's Carrot Cake Cookies

Ingredients

cookies
1	cup (2 sticks) butter, softened
2/3	cup firmly packed brown sugar
1	large egg
1/4	cup molasses
2	tablespoons milk
1	teaspoon vanilla
1-1/2	cups all-purpose flour
1/2	teaspoon baking soda
1/2	teaspoon ground allspice or ground cinnamon
2	cups QUAKER Oats® (quick or old fashioned, uncooked)
1	cup grated carrots
1/2	cup raisins
glaze
1	cup powdered sugar
3 to 4	teaspoons milk
1/2	teaspoon vanilla

Preparation Steps

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Heat oven to 375° F. For cookies, in large bowl beat together butter and sugar until creamy. Add egg, molasses, milk, and vanilla; beat well.

In medium bowl, combine flour, baking soda and allspice; add to butter mixture and mix well. Stir in oats, carrots and raisins; mix well.

Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely.

For glaze, combine all ingredients; mix well. Drizzle over cookies. Let glaze set. Store in tightly covered container.

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Recipe Yield:

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3 dozen

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Serving Size:

1 cookie