Pinspiration #1: Carrot Cake Oatmeal Cream Pies.
I love me some Mother’s Cream Pie Cookies. I also love me some carrot cake. When I stumbled upon the Carrot Cake Oatmeal Cream Pie cookie recipe, I knew it was Fall fate. The spice flavors and the oatmeal texture along with delicious cream filling (next time I will add a splash of cinnamon) and wowee. Yummy in my tummy & yummy in the tummy of my sweet family.
This recipe is simple and delicious.
Ingredients
Cookie Ingredients
1 pouch Betty Crocker Oatmeal Cookie Mix
1/2 cup butter or margarine, softened
1/2 cup grated carrots
1 tbsp water
1 tsp ground cinnamon
1 egg
1 pouch Betty Crocker Oatmeal Cookie Mix
1/2 cup butter or margarine, softened
1/2 cup grated carrots
1 tbsp water
1 tsp ground cinnamon
1 egg
Frosting ingredients
4 oz cream cheese, softened
1 tbsp butter or margarine, softened
1/2 tsp vanilla
1 1/2 cups powdered sugar
4 oz cream cheese, softened
1 tbsp butter or margarine, softened
1/2 tsp vanilla
1 1/2 cups powdered sugar
Directions
Heat oven to 375 degrees
Heat oven to 375 degrees
1. Stir cookies ingredients in a large bowl until stiff dough forms
2. Drop by the spoonful on a ungreased cookie sheet
3. Bake 9-10 minutes until edges are golden brown, cool completely
4. Mix cream cheese, 1 tbsp butter, vanilla, powdered sugar in a small bowl until smooth
5. Spread over cookies
Store in the refrigerator
2. Drop by the spoonful on a ungreased cookie sheet
3. Bake 9-10 minutes until edges are golden brown, cool completely
4. Mix cream cheese, 1 tbsp butter, vanilla, powdered sugar in a small bowl until smooth
5. Spread over cookies
Store in the refrigerator
The pinterest pin is located here & the website tutorial I followed is located here.